Reviewed: Apr. 15, 2012

This was absolutely delicious!!!! I only had cheddar cheese and monchego and they still turned out great. I cooked the squash a little too long so instead of diced it was mush....but I added extra spinach and sun dried tomatos so there was still lots of texture. I didn't add onion because I didn't have any but it wasn't missed at all!! This is definitely a new go-to.

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Reviewer:

ASuth808

Reviewed: Mar. 26, 2012

We all loved this! You could use a little more spinach, squash and sun-dried tomatoes... maybe not? It was a "flavor explosion" as once of my friends said. The only thing I did differently was I used a salsa verde instead of "enchilada sauce" because I figured, whatever. Also, not to worry about perfect tortillas, I laid a couple flat and smash some other ones to fill up the spaces- it's just layers. I will make this again for sure. Really good!

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Reviewer:

Veggiebee

Reviewed: Mar. 10, 2012

Had to make some variations based on what we had on hand: Substitutions: 4 flour tortillas instaed of 8 corn, 2 cloves garlic instead of 1, dandelion greens (from the back yard!) instead of spinach, mozzerella & cheddar cheese instead of goat & cotija, plain greek yogurt instead of sour cream. Omitted: tomatos & cilantro. Added: 1 can pinto beans. Different from anything we've ever had, but pretty good! Would've been better if hadn't burnt the tortillas. Even our picky toddler loved it. Was not very filling though.

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Reviewer:

ndm726

Cooking Level: Beginning

Living In: Eagan, Minnesota, USA

Reviewed: Mar. 1, 2012

A very unique but delicious flavor. Made these earlier this week using ingredients I had on hand - parmesan instead of cotija cheese, and feta in place of goat cheese (in limited amounts the tastes are supposed to be similar). Surprisingly, DH really loved these too! I could definitely get used to these, and plan on making them again soon!

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Reviewer:

ChrisW

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Chewelah, Washington, USA

Reviewed: Jan. 31, 2012

I really enjoyed making these enchiladas. I especially like the directions for cooking the squash first in the microwave. Made it so easy. Next time I might but a little bit of salsa or spices in the sour cream to give it a little more pep.

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Reviewer:

Rhonda

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Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 17, 2012

I think this would be so much better if the butternut squash was mashed and mixed into the spinach mixture.

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Reviewer:

herzeleid

Reviewed: Jan. 17, 2012

My fiance thought these were amazing. I used 6 larger tortillas, 8 oz of sun dried tomatoes (wasn't sure how this compared to the 4 called for as I could only find them in weight), subbed parmesan for cotija cheese & used green enchilada sauce. I took other's advice and baked the squash first (45 min at 375 cut in half face down). My only change would be to use a bit less tomatoes (4-6 oz) and more goat cheese. Very different and a great way to use squash!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 7, 2012

Even our picky 11-year-old loved this!

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Reviewer:

James A. White

Cooking Level: Expert

Reviewed: Nov. 30, 2011

This was fun! As a leaping-off point for ingredients I needed to use, it was perfect. Flour tortillas, done casserole style. Had to use a sugar pumpkin; roasted it in the oven. Extra onion, garlic, and added 2 chilis in adobo as others suggested. Had spinach but decided to use the kale I had instead -- love the way kale keeps its body. And unfortunately only had green enchilada sauce in the pantry, but it went with the pumpkin SO well! Hope you all try it and make it your own!

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Reviewer:

GAILLLC

Cooking Level: Expert

Reviewed: Sep. 27, 2011

Wow, this is delicious! Instead of doing the crunchy tortillas, I made it like regular enchiladas, rolled up and covered in sauce then sprinkled with cheese. Parmesan works if you don't have cotija.

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