Remember when I said that the Beer & Brown Sugar Kielbasa was the best thing I’ve made probably all year? These enchiladas are number 2 on that list, maybe even tied with the kielbasa!
I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing! We fought over them. No lie. Then I cheated and snuck to the fridge when the husband was in the shower so I could have the last one. I win!
For the pureed squash, I steamed mine and then mashed it like I would potatoes. You could bake them or even go for a canned puree. Also, I realized halfway through cooking that my can of enchilada sauce was too small and ended up making this recipe – it was really good and took no time at all!
Two years ago: Pumpkin Caramel Coffee Cake
- 3 cups cooked unseasoned, mashed or pureed butternut squash
- 8 ounces cream cheese softened
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 2 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 15- ounce can black beans rinsed and drained
- 10 flour tortillas
- 2 cups shredded Mexican-blend cheese divided
- 1 16 ounce can enchilada sauce, divided
Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in about half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 30 to 40 minutes until they're bubbly and the cheese is slightly browned.