I’ve come across a few recipes for squash enchiladas in the past couple of years, and my first thought was
“Really, Squash? In enchiladas?? Weird!”
Everyone I’ve shared the idea with seems to have the same reaction, with varying degrees of horror and/or “Ew gross!”
But, I’m here to tell you- squash enchiladas are actually really good.
They are surprisingly filling and the sweetness of the squash balances really nicely with the flavors of peppers and garlic and my personal favorite, cumin.
If you have an abundance of squash that you don’t know what to do with and are so inclined to try new foods, here is a recipe for you!
Honestly, I’ve made them different every time, using whatever ingredients I had on hand that I thought would taste good. This last time I made them I liked it better than last time, so I’ll share the current favorite recipe. 🙂
By Becca Swan
Makes 6 enchiladas
1/2 onion, diced
1 clove garlic, diced
1 cup cooked rice
1 cup corn kernels (I cut mine off the cob but feel free to use fresh, canned or frozen- whatever you have)
2 cups winter squash, cut into 1 inch cubes
shredded cheese for sprinkling (cheddar, monterey jack are especially good)
6 flour tortillas
2 tbsp taco or enchilada seasoning (or your own favorite blend of spices that include cumin, paprika, chili powder, etc.)
sour cream (optional)
Enchilada sauce or salsa (enough to pour over the top of enchiladas)
Heat a pan on med-high, put cooking spray in it or use around 2 tbsp olive oil to grease it.
Add onions and garlic, stir and cook til onions are translucent.
Pour in squash cubes, add salt and pepper, cook for around 5-10 minutes, til the squash starts to soften. Reduce the heat to medium if need be, to keep the squash from burning.
Add rice and corn and seasoning, stir and cook til warmed through.
Remove from heat.
Assemble your enchiladas.
In a 9×13″ baking dish, place tortilla, layer squash mixture, cheese and sour cream (if desired) down the middle of the tortilla. Roll tortilla up and place so the loose ends are under the enchilada. Repeat until your pan is full.
Drizzle salsa or enchilada sauce over the top of your enchiladas, then sprinkle some more cheese over them for good measure. 🙂
I used tomatillo salsa this time and MAN was it good! It added a really nice tang to the dish and I highly recommend it if you like tomatillos. If not, stick with regular enchilada sauce or salsa.
Bake in a 375 degree oven for 20-25 minutes, til cheese on top is melted and slightly browned.
Enjoy with a nice salad or chips and salsa.
If you have people in your family who are skeptical about the squash enchiladas, you can always make a pan of chicken or beef enchiladas as well; that’s what we do since my kids and my brothers are not fond of squash at all. 🙂