Butternut Squash Enchiladas with Corn

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 cinnamon
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.


One Response

  1. […] I can’t wait to try this with my favorite Butternut Squash Enchiladas. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: