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 

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Chipotle Butternut Squash Enchiladas

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Make it better with butternut! Squash and spinach add loads of veggies to this creamy, comforting, unique spin on a classic Tex-Mex casserole!

Course: Main Dish

Cuisine: American, Italian, Mexican, Southwestern

Servings: 4 servings (2 each)

Ingredients

• 1 cup Greek yogurt style Ranch Dressing I used OPA from Litehouse Foods
• 2 cups (16-oz) package frozen butternut squash cubes, thawed
• 1 cup low-fat ricotta cheese
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 3/4 to 1 teaspoon ground chilpotle chile pepper
• 3 cups fresh baby spinach
• 2 tablespoons water
• 1 1/4 cup low-fat mozzerella
• 8 medium tortillas of choice use corn to keep gluten free, if needed
• 10 ounce red enchilada sauce
• Garnish chopped sun-dried tomato, pine nuts chopped fresh parsley

Instructions

1. Preheat oven to 375 F degrees.
2. Add ranch dressing to blender, top with thawed butternut squash, ricotta cheese, salt, ground pepper and chipotle chile powder. Blend until combined and mostly smooth, stopping blender and using a spoon to redistribute ingredients as needed.
3. Add fresh spinach and water to microwave save container, top loosely with lid to allow steam to escape. Microwave for 30 to 45 seconds or until spinach softened. When cool enough to handle, drain off liquid and squeeze out juices from spinach.
4. Loosen spinach out of tightly packed ball and add to blender, pulsing in a couple seconds at a time.
5. Stir in ¾ cup mozzarella cheese.
6. Divide mixture among 8 tortillas, down the center. Roll up and place seam down on 9”x11” baking dish.
7. Top enchiladas with one can of red enchilada sauce and remaining mozzarella cheese.
8. Bake at 375 F degrees for approximately 25 minutes until heated through and cheese bubbling and browning on top.
9. Remove from oven, top with extras like sundried tomatoes, pine nuts and chopped parsley.