My friend Jessie tweeted about this recipe last winter, saying these were possibly the best enchiladas she'd ever had, and I've had the recipe bookmarked ever since. As soon as butternut squash came into season, I put them on our menu. I'm only sorry I waited so long to make them, because they are indeed delicious.
They remind me a lot of these sweet potato and black bean enchiladas my family loves so much. The flavor profile is very similar. I loved the creaminess of the cream cheese and the heat and texture from the jalapenos. And they're vegetarian, which means they're not very expensive at all to make.
These enchiladas are the perfect way to highlight one of my favorite winter vegetables. They're hearty, comforting, and so incredibly delicious.
Butternut Squash Enchiladas
adapted from The Savage Feast
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 minced garlic
2 jalapenos, seeded and minced
1 15-ounce can black beans, rinsed and drained
2 cups shredded Mexican-blend cheese, divided
1 16-ounce jar fire-roasted chipotle enchilada sauce, divided
1. Preheat the oven to 375 degrees and spray a large rectangular baking dish with cooking spray.
2. 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.
3. 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.
4. Bake, uncovered, 30 to 40 minutes until they're bubbly and the cheese is slightly browned.