Enchiladas are an easy, make-ahead family meal that gets my Tex-Mex loving family congregating in the kitchen early to count-down the oven timer. When the teenage boys found out I was serving vegetarian Chipotle Butternut Squash Enchiladas they seemed a little bummed about missing the meat. One said, “Well, at least there’s lots of butter and nuts”!
After I educated him on this sizable squash (which is technically a fruit) packed with fiber, potassium, magnesium and vitamins like C, A & E, he took his plate with an eye roll. But, soon his plate was licked clean and he was coming back for more – read on to find out why and get the recipe!
“It’s so super creamy,” he said, “like eating cheese dip.” By using low-fat ricotta and low-fat mozzarella with pureed butternut squash plus a little Greek yogurt Ranch dressing (secret ingredient), the filling turns out ooey-gooey, gosh-darn delicious. So yummy, in fact, that I don’t think anyone noticed or cared that I also added in spinach.
Of course, you can break down a hard-shelled squash if you have the time and inclination. However, I prefer to use frozen butternut squash cubes that have been thawed. It saves time and I also can take out just the exact amount I need, as most full-sized squashes are 3 to 5 pounds! The filling is pureed right up in a blender, mozzarella and steam spinach are stirred in, and then scooped into the tortillas of your choosing – flour, corn or a blend.
For a unique Mexitalian flair, I’ve topped the bubbling and beginning-to-brown top with cilantro, chopped sundried tomatoes and pine nuts. But, sour cream, avocados and pico-de-gallo would also be so good!
Do you consider enchiladas a casserole? What is your favorite enchilada filling? Please share in the comments – XOXO, Jennifer