Butternut Squash Enchiladas Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jan. 19, 2010
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!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 14, 2010
Excellent! I know the restaurant, and it IS just like their version. Yum!
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7 users found this review helpful

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Photo by kala

Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA
Living In: Seattle, Washington, USA
Reviewed: Jan. 13, 2010
Excellent recipe! Just added some adobo seasoning to the squash and spinach mixture. Came out great. Will definitely be making this regularly!
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Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 12, 2010
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.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Jan. 10, 2010
I changed a few things so I could use what I had in the fridge. I used red onion, a little extra garlic and soft Mediterranean herb goat cheese. I made tacos instead of enchiladas since I didn't have enchilada sauce or cotija cheese or cilantro. I used fat free Greek strained yogurt instead of sour cream. It has a lot of protein in it and a great thick texture. I heated the tortillas on a dry hot pan, spread the goat cheese on it, added the squash mixture and a dollop of Greek yogurt. Yum.
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