Best 4 Candices Butternut Squash Enchiladas Recipes

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**Indulge in the Delightful Fusion of Mexican and Fall Flavors with Candice's Butternut Squash Enchiladas: A Culinary Journey Awaits**

As the autumn breeze sweeps through the air, the harvest season brings forth an abundance of colorful and flavorful produce, including the humble butternut squash. This versatile vegetable takes center stage in Candice's Butternut Squash Enchiladas, a delectable dish that seamlessly blends the vibrant flavors of Mexican cuisine with the comforting warmth of fall ingredients. This recipe collection offers a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. From the smoky and slightly spicy enchilada sauce to the tender and sweet butternut squash filling, each component of this dish harmoniously comes together to create a culinary masterpiece.

**Embark on a Culinary Adventure with a Variety of Enchilada Recipes:**

1. **Classic Butternut Squash Enchiladas:** Experience the traditional flavors of enchiladas with this classic recipe. Roasted butternut squash, black beans, and corn are enveloped in a rich and flavorful enchilada sauce, then topped with melted cheese and baked to perfection.

2. **Creamy Butternut Squash Enchiladas:** Indulge in a creamy and velvety twist on the classic enchilada. A luscious butternut squash and cream sauce blankets the enchiladas, adding a touch of richness and decadence.

3. **Sweet Potato and Butternut Squash Enchiladas:** Elevate your enchiladas with the addition of sweet potatoes. The combination of sweet potatoes and butternut squash creates a delightful balance of flavors, complemented by a tangy tomatillo sauce.

4. **Poblano and Butternut Squash Enchiladas:** Embark on a spicy adventure with poblano and butternut squash enchiladas. Roasted poblano peppers add a smoky heat to the enchiladas, while the butternut squash provides a sweet and earthy counterbalance.

5. **Black Bean and Butternut Squash Enchiladas:** Discover a hearty and protein-packed variation of enchiladas. Black beans and butternut squash join forces to create a filling that is both satisfying and nutritious, enveloped in a flavorful enchilada sauce.

Prepare to embark on a culinary journey as you explore the diverse flavors and textures of these butternut squash enchilada recipes. Each recipe promises a unique and unforgettable experience, allowing you to savor the essence of fall while indulging in the vibrant spirit of Mexican cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Provided by Elizabeth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13

8 (5 inch) corn tortillas
½ unpeeled butternut squash, seeded
½ cup water
2 tablespoons olive oil
1 clove garlic, minced
¼ onion, chopped
2 cups chopped fresh spinach
4 sun-dried tomatoes, chopped
1 cup enchilada sauce
¼ cup crumbled goat cheese
¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro leaves, for garnish
¼ cup sour cream, for topping

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  • Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  • Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g

BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.

BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS



Butternut Squash & Black Bean Enchiladas image

A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.

Provided by Adam Dolge

Categories     Healthy Butternut Squash Recipes

Time 45m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, divided
3 cups diced peeled butternut squash
2 medium poblano peppers, seeded and chopped
1 medium onion, chopped
1 (14 ounce) can no-salt-added black beans, rinsed
4 tablespoons chopped fresh cilantro, divided, plus more for serving
1 tablespoon ancho chile powder
8 corn tortillas, warmed
1 (10-ounce) can enchilada sauce (see Tip)
½ cup shredded Monterey Jack cheese
2 cups shredded cabbage
1 tablespoon lime juice

Steps:

  • Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
  • Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
  • Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.

Nutrition Facts : Calories 428 calories, Carbohydrate 58 g, Cholesterol 13 mg, Fat 17 g, Fiber 11 g, Protein 13 g, SaturatedFat 4 g, Sodium 491 mg, Sugar 6 g

Tips:

  • Use a variety of winter squashes, such as butternut squash, acorn squash, or kabocha squash, to add different flavors and textures to your enchiladas.
  • Roast the squash before adding it to the enchiladas to bring out its natural sweetness and caramelize the edges.
  • Use a flavorful enchilada sauce, either store-bought or homemade, to add depth of flavor to the dish.
  • Feel free to add other vegetables to the enchiladas, such as corn, black beans, or bell peppers, to make them more hearty and nutritious.
  • Top the enchiladas with a generous amount of cheese, such as cheddar, Monterey Jack, or queso fresco, before baking to create a golden, bubbly crust.
  • Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or pico de gallo, to add extra flavor and texture.

Conclusion:

Butternut squash enchiladas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover squash. With their creamy, flavorful filling and crispy, cheesy crust, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to enjoy butternut squash, give these enchiladas a try!

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