Wednesday, November 4, 2015

Green Chile Butternut Squash Enchiladas


 Butternut squash is one of my absolute favorite fall vegetables. It's sweet flavor pairs perfectly in this dish with the spicy green chiles. And while these enchiladas are vegetarian, I don't think for one second you'll be missing the meat. If you have any leftovers, these are wonderful reheated the next day as well.

1. Preheat oven to 400. 
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. 


3. Reduce heat to medium and add jalapeno, squash, beans, chili powder, cumin, paprika, salt, pepper and water. Cook, stirring often, until squash is tender, about 10 minutes. Finish with cilantro and green chiles. 




4. Pour 1/4 of the salsa onto the bottom of a 13x9 baking dish. Fill each tortilla with a generous amount of filling and place in the dish. Pour the remaining salsa over and top with cheese. Cover with foil (that has been lightly coated with cooking spray to avoid sticking) and bake for 20 minutes. Uncover and bake for 10 minutes longer. 




5. Let enchiladas sit for 5 minutes before serving. Garnish with sour cream and green onion. 



Green Chile Butternut Squash Enchiladas
Serves 6

All you need:
2 tablespoons olive oil
1 small red onion, diced
3 garlic cloves, minced
1 jalapeno, seeded and diced 
1 medium butternut squash, peeled, seeded and diced 
1 (15.5 oz.) can pinto beans, drained and rinsed 
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper 
1/2 cup water 
1/4 bunch cilantro, chopped 
2 (4.5 oz.) cans diced green chiles, undrained 
6 (8-inch) flour tortillas 
1 (16 oz.) jar salsa verde 
1 1/2 cups shredded pepper jack cheese 
Sour cream and sliced green onion, for garnish 

All you do:
1. Preheat oven to 400. 
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. 
3. Reduce heat to medium and add jalapeno, squash, beans, chili powder, cumin, paprika, salt, pepper and water. Cook, stirring often, until squash is tender, about 10 minutes. Finish with cilantro and green chiles. 
4. Pour 1/4 of the salsa onto the bottom of a 13x9 baking dish. Fill each tortilla with a generous amount of filling and place in the dish. Pour the remaining salsa over and top with cheese. Cover with foil (that has been lightly coated with cooking spray to avoid sticking) and bake for 20 minutes. Uncover and bake for 10 minutes longer. 
5. Let enchiladas sit for 5 minutes before serving. Garnish with sour cream and green onion. 
 

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