Butternut Squash Enchiladas Recipe - Allrecipes.com
Butternut Squash Enchiladas Recipe
  • READY IN hrs

Butternut Squash Enchiladas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 enchiladas Change Servings

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  4. Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  5. Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.
Kitchen-Friendly View
  • PREP 1 hr 5 mins
  • COOK 25 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 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.

 
Most Helpful Critical Review
Oct 11, 2010

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.

 
Jan 03, 2011

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.

 
Jan 21, 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!

 
Jan 24, 2011

Made this for my vegetarian son between college classes and his jobs. He loved it. Will be making again soon for the whole family.

 
Mar 01, 2011

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

 
Jan 14, 2010

Excellent! I know the restaurant, and it IS just like their version. Yum!

 
Dec 14, 2010

These are excellent!

 

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Nutrition

  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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