Cheesy Squash Enchiladas Recipes

VEGETARIAN ENCHILADAS

Vegetarian Enchiladas image

Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!

Provided by Erin Clarke / Well Plated

Time 55m

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 small red onion (diced)
3 1/2 cups (1/2-inch-cubed) butternut squash (about 1 small, 1 1/2-pound squash)
3 cloves garlic (minced (about 1 tablespoon))
1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (15-ounce) can low sodium black beans (rinsed and drained)
1 (10-ounce) can red enchilada sauce
3/4 cup freshly grated sharp cheddar (Monterey jack, pepper jack, or similar cheese)
6 taco-sized (about 8-inch whole wheat low-carb tortillas (I used La Banderita brand))
Optional

Steps:

Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.

Nutrition Facts : ServingSize 1 enchilada, without toppings, Calories 230 kcal, Carbohydrate 31 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 1 mg, Fiber 6 g, Sugar 4 g

SQUASH ENCHILADAS WITH TOMATILLO SAUCE

Squash Enchiladas with Tomatillo Sauce image

Categories Cheese Bake Sauté Vegetarian Butternut Squash Tomatillo Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives

Steps:

Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
Heat 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. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

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