Recipe by Elizabeth
"My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)"
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8 (5 inch)
unpeeled butternut squash, seeded
chopped fresh spinach
sun-dried tomatoes, chopped
crumbled goat cheese
crumbled cotija cheese
chopped cilantro leaves, for garnish
sour cream, for topping
What a nice change from the usual enchilada! I made 2 minor changes, I subbed parmesan for the cotija and I omitted the cilantro garnish. This was a light but filling recipe that I expect to use often. Thanks for sharing.
Not very impressed. BLAND to say the least. Not enough texture, couldn't taste the sun dried tomatoes at all and cheeses added nothing. IF I made this again I would add more garlic, a couple peppers(jalepeno) and some other spices. Rated this a three only for the healthy factor but the time involved was not worth it.
This recipe sounded like a good idea, but after making it I have to say it was surprisingly delicious. Unfortunately the local grocer didn't have butternut squash in stock so I used a whole organic acorn squash (it was smaller than conventionally raised). The amount of garlic and onion seemed small so I minced 1 additional clove of garlic and probably another 1/4 c of onion. I also substituted grated vegan "monterey jack" cheese for the goat cheese. Usually I don't purchase or eat dairy products but I think the cotija cheese is essential for it's salty flavor- I probably put on closer to 1/2 a cup over the top. I rolled the enchiladas and put them in a baking dish instead of baking and layering the tortillas (ended up using 7 large corn tortillas). I may have used extra enchilada sauce- I just poured it over the top until everything was covered. I baked them at 350F instead of 400F for about 20 minutes, and they came out perfect. My boyfriend said he wouldn't have noticed that they didn't have meat if he didn't know because they just tasted like delicious enchiladas. Our meat-eating roommates tasted and enjoyed it as well. If you enjoy spicy foods you may want to add some hot sauce or diced jalapenos to the squash mixture, but although we usually like our food spicy the lack of capsicum didn't result in a bland dish.
This is a delicious combination of flavors. The goat cheese and butternut squash complement each other beautifully. Stacked enchiladas are typical of New Mexican style, except the tortillas are lightly fried or warmed in a skillet rather than baked, and then dipped in red chile sauce (not enchilada sauce) before being assembled. I made mine this way, and they came out great. Next time, I'll add more spinach and goat cheese. I can't wait to make this again!
Made this for my vegetarian son between college classes and his jobs. He loved it. Will be making again soon for the whole family.
I was skeptical when I read the recipe but I had tons of squash I needed to use. THIS WAS SOOOOOOOOOOO good. I cannot even tell you how good this is
Excellent! I know the restaurant, and it IS just like their version. Yum!
These are excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 162
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