Squash Green Chile Enchiladas

Butternut Squash, photo by iamsalad/Flickr

A running theme on this blog: Who said vegetarians can’t have fun with traditional Mexican food? To prove this point, take this direct quote from my father as he chowed down on these enchiladas after a long day of skiing last week: “These are the best enchiladas I’ve ever had.” This is from a man who made steak and lobster on Christmas Eve, followed by bacon Christmas morning. Despite their health-nut-sounding title, these enchiladas will even make meat lovers make a dash for round two.

Inspiration for this recipe comes from Tracy Young, soon to be living in Egypt and learning to cook with rosewater.

Squash, Kale, and Green Chile Enchiladas

Serves 4

Ingredients

  • 1 large bag small white corn tortillas (the fresher the better)
  • 1 Butternut Squash, sliced in half and baked at 400 degrees in a pan of water for 45 minutes or until soft, and scooped out into small chunks
  • 1 yellow onion
  • 1 bunch of kale
  • Olive or walnut oil
  • Cumin, cayenne, salt, and pepper
  • Goat cheese
  • One 28 oz can of Las Palmas Green Chile Enchilada Sauce, medium spice

Directions

Preheat the oven to 350 degrees.

Saute chopped onion in a tablespoon of olive or walnut oil until clear, and then add chopped kale (without stems), turning to low heat. Add the pieces of cooked squash along with however much cumin, cayenne, salt, and pepper you see fit. Mix together and cook on medium for 3 minutes.

Make sure the plastic bag of tortillas is tied shut, and put the whole bag in the microwave for 1 minute. This is to get the tortillas nice and flexible for rolling; if you don’t have a microwave, make sure your tortillas are super fresh or heat the stack in the oven.

Spread a thin layer of goat cheese down the middle of a tortilla, and then add a layer of the squash/kale/onion mixture. Roll the mini-burrito into the shape of a taquito, and place in a large glass baking dish. Do this with every tortilla until you’ve run out of squash mixture or space in the pan. I added my extra squash mixture onto the top of the tortilla rolls. When it’s ready, dump the entire can of green chile sauce on top, and bake in the oven for around 35 minutes, or until edges are starting to get crispy and the sauce is bubbling. Best served with some fresh salsa, sour cream, margarita in hand, and beans and rice on the side.

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2 comments on “Squash Green Chile Enchiladas

  1. That looks amazing. I make butternut squash bread, but would never think to use it for enchiladas. Check out my post!

  2. cate says:

    when maddie made these for me i died a little death of joy. and then i took another helping. and then i ate them again for lunch the next day. they’re just that good…

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