I roasted a large squash this afternoon, and tonight for dinner tried a new twist on enchiladas, Butternut Squash Enchiladas with Corn.
2 1/2 lb butternut squash, roasted and mashed
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c frozen corn
1 T chili powder
1/2 t cumin
12 6-inch-diameter corn tortillas
8 oz. Pepper Jack cheese
8 oz. cheddar cheese
Prepared salsa or enchilada sauce
Heat 2T oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper.
Wrap tortillas in damp paper towel and microwave briefly to soften.
Place 1 heaping spoonful of squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in a lightly oiled 13 x 9 x 2-inch glass baking dish.
Preheat oven to 350°F. Spoon enchilada sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through and cheese is hot and bubbly, about 25 minutes.
Wow, I was amazed. They were delicious, and I think will lend themselves to all sorts of tweaking in the future. I also think you could very easily use canned squash or pumpkin and turn these into a quick weeknight meal.
Filed under: Main Dish