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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Reviewer:

Kimber

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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21 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, 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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Reviewer:

Sara

Home Town: Chicago, Illinois, USA

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

Reviewer:

kala

Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA

Living In: Seattle, Washington, USA

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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16 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 26, 2010

Granted, I didn't have a lot of the ingredients (tomatoes, enchilada sauce, cliantro), but I have to say this was NOT very good. It was weird more than anything. And I couldn't even eat it with the goat cheese on it. I don't think I will ever want to make this again. I couldn't believe something came up when I was searching for ingredients with goat cheese and squash. So I thought it might be worth a shot!

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Reviewer:

Designer Coleman

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

Reviewed: Jan. 30, 2010

A beautiful melding of flavors and excellent.

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3 users found this review helpful

Reviewer:

Dragonwoman

Reviewed: Feb. 2, 2010

This was amazing! Thank you very much.

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2 users found this review helpful

Reviewer:

rose

Reviewed: Feb. 6, 2010

I thought these were pretty good. We used wheat tortillas instead of corn (heated in the preheated oven for 30 seconds each), and subbed one fresh roma tomato for sundried tomatoes because they were so expensive. We also subbed shredded Mozzarella cheese for cojita. I also added a bit of curry powder and dried cilantro to the onion while sauteing. We all liked these but thought it could use more of a kick (like more curry powder or red pepper flakes), and thought it was important to use fresh cilantro and not replace with the dried spice like we did.

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Reviewer:

ALZ

Cooking Level: Intermediate

Home Town: Norfolk, Massachusetts, USA

Living In: Victor, Idaho, USA

Reviewed: Feb. 13, 2010

Being mexican, I seriously had my doubts about this recipe. What came out was simply amazing! I will be sure to serve this at the potlucks coming up!!

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5 users found this review helpful