Butternut Squash Enchiladas

These butternut squash enchiladas are so good, you won’t even miss the meat! The filling is made with roasted butternut squash, black beans, and cheese, and it’s all wrapped up in soft tortillas. Serve with your favorite enchilada sauce and toppings.


  • -Butternut squash
  • -Onion
  • -Garlic
  • -Olive oil
  • -Salt
  • -Pepper
  • -Tomatoes with juice
  • -Chili powder (ancho or regular)
  • -Oregano


1. Preheat the oven to 450ºF.

2. On a large, rimmed baking sheet, mound the squash cubes in the center and place the onion wedges and garlic on the side. Sprinkle everything with the olive oil, salt, and pepper. Toss to coat the vegetables and spread them evenly over the baking sheet, segregating the onion and garlic alongside the squash. Bake for 25 minutes, or until tender.

3. Remove pan from oven, reduce temperature to 375°F, and let squash and onion cool slightly on baking sheet.

4 In a blender combine tomatoes chili powder oregano cumin and salt Add garlic and half of roasted onion slices Puree until smooth

5 In a medium skillet set over medium heat add 1 tablespoon olive oil Once oil shimmers add pureed sauce to pan bring to simmer Cook stirring often for 5 minutes Set aside

6 Transfer squash and remaining onion slices to bowl Separate onion slices Stir in drained beans Taste add more salt if you like

7 Using pastry brush brush both sides of each tortilla with oil Place up 6 tortillas in stack on microwave-safe plate Loosely cover microwaves interval until tortillas are warm pliable this takes about 1 minute Wait repeat process with remaining

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Nutrition Facts

  • Serving size: 1/6 of recipe
  • Calories: 190
  • Fat: 8 g
  • Saturated fat: 2.5 g
  • Cholesterol: 0 mg
  • Sodium: 470 mg
  • Carbohydrates: 27 g
  • Fiber: 7 g
  • Sugar 5 g
Butternut Squash Enchiladas


Do you cover enchiladas with foil when baking?

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

There is no one definitive answer to this question, as some recipes may call for covering the enchiladas with foil while baking, while others may not. However, most recipes do recommend covering the enchiladas with foil during baking in order to help them heat through evenly and prevent the cheese from burning.

How do you make enchiladas crispy?

There are a few things you can do to ensure your enchiladas come out crispy, and none of them involve using store-bought tortillas. The first step is to fry each corn tortilla in oil for about 10 seconds on each side. This will create a barrier that will prevent the tortilla from absorbing too much sauce and also add a little extra flavor.

Next, be sure to use a good quality cheese that will melt well. A lot of people make the mistake of using pre-shredded cheese, which often contains additives that prevent it from melting properly. Choose a fresh block of cheese and shred it yourself for the best results.

Finally, don’t overcrowd your pan when you’re baking the enchiladas. If they’re too close together, they’ll steam instead of getting crispy.

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Do you fry tortillas before making enchiladas?

When it comes to making enchiladas, there is one key step that must not be overlooked: softening the tortillas. This crucial step ensures that the tortillas are pliable and easy to roll, and also helps to prevent them from becoming dry or crumbly once they are baked in the casserole.

There are two ways to soften tortillas: frying them gently in a little oil, or steaming them. Frying is generally considered the better option, as it not only helps to soften the tortillas but also enhances their flavor. Steaming, on the other hand, simply moistens the tortillas without adding any additional flavor.

If you choose to fry your tortillas, you can do so one at a time or adopt my mother’s trick of frying several at once. Simply heat a small amount of oil in a skillet over medium heat and add the tortillas one at a time. Fry for about 30 seconds per side, or until soft and lightly browned. Remove from the pan with tongs and place on a plate lined with paper towels to absorb any excess oil. Repeat with remaining tortillas.

Once all of your tortillas are softened, you can begin assembling your enchiladas. Fill each tortilla with your desired filling (I like chicken and cheese), roll up tightly, and place seam-side down in an baking dish coated with enchilada sauce.

How do I make enchiladas crisp?

When it comes to Mexican food, there are few dishes more beloved than enchiladas. Enchiladas are typically made with soft, flour tortillas that are rolled around a filling and then smothered in sauce. While this classic version is delicious, sometimes you want something a little crunchier. If you’re looking for crispy chicken enchiladas, there are a few things you can do to achieve the perfect texture.

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One way to make enchiladas crisp is to use corn tortillas instead of flour. Corn tortillas have a slightly higher fat content than flour tortillas, which helps them crisp up better when baked. You can either fry the corn tortillas briefly before assembling the enchiladas, or simply bake them in the oven until golden brown and crispy.

Another way to ensure crispy enchiladas is to add a layer of crushed corn chips between the tortillas and the sauce. This will give the dish an extra crunchy texture that everyone will love. Simply layer some chips in the bottom of your baking dish before adding the assembled enchiladas. Then top with your favorite sauce and cheese and bake as usual.

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