Butternut Squash Enchiladas

By nanarose

Ingredients

• 1 Tbs. olive oil
• 1 butternut squash (1 1/2 lb.), halved and seeded
• 1 medium onion, diced (1 cup)
• 1 –2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
• 1 clove garlic, minced (1 tsp. )
• 3 oz. reduced-fat cream cheese
• 1 tsp. ground cumin
• 1/2 tsp. ground nutmeg
• 3 green onions, chopped (1/3 cup)
• 1 16-oz. can enchilada sauce
• 8 whole-wheat or corn tortillas
• 1 cup shredded reduced-fat Cheddar cheese

Details

Servings 8
Adapted from vegetariantimes.com

Preparation

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Keith Medelis, a theater student in Michigan, loosely based this recipe on the flavors of a dish at Seva, his favorite vegetarian restaurant in Ann Arbor.

8 whole-wheat or corn tortillas

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

Mixed Green Salad with Nasturtium Vinaigrette

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Can you make this recipe a day ahead?

The recipe doesn't specify, red or green, enchilada sauce. I used red. Very, very good recipe though. I used only two green onions and doubled the chipotle chillies and adobo sauce. I added half the cream cheese into the pan to melt and the other half I smashed in after the filling cooled. It was great! It had little pockets of cream cheese joy. I topped it with Muenster instead of cheddar.
Fantastic!

Love these! I have also substituted pumpkin for the butternut squash. We like to add rice to ours to give it some texture but they are perfect as is!

These are so delicious! My husband doesn't like squash and he loved these. I used 2 lb. of butternut squash and added a couple pinches of salt to the filling. I think beans would be a great addition.

This is a fantastic recipe! Couldn't find the chipotles in the adobo sauce, but I did have dried chipotle peppers. They worked quite well, I re-hydrated two and threw in a little extra of the water. Not too spicy but a good amount of heat and smoky flavor to balance the lightly sweet squash. I used smoked cheddar cheese as well(yumm!) Will surely be making this again!

This is so good! I added black beans to the mix and it came out wonderful! I'll definitely make it again and I think next time I'm going to try substituting low fat cottage cheese drained for the cream cheese. Delicious!

This was pretty delicious, but WAY too spicy for my taste (I am, however, admittedly kind of a wimp when it comes to spices) and also much spicier than what I remember from eating the dish at Seva. So, the second time I made it, I used roasted red peppers and a few shakes of chili powder in the filling, which adjusted it for my spice level and used things I usually have in the kitchen anyway. I also tossed in a little cinnamon for good measure. Yum!

This is the best recipe!!!! The chipotle flavor works wonderfully with the squash. I used frozen (thawed) organic wheat tortillas, and they were just fabulous. I also used hot red enchilada sauce. It makes me so happy to have such a delicious and truly vegetarian recipe. YUM!!!

i've eaten at seva many times - including the dish this is based on - and this is indeed accurate. this was a great homemade alternative to when i can't make it to ann arbor - thanks for the recipe. i'll definitely be making this again. delicious :)

These are incredible! I added sliced chard to the onion/chipotle/garlic mix (scrumptious!) and also added fat free rinsed cottage cheese to the filling. I can't stop eating these!

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