nutritional information

Per Enchilada:

  • Calories: 206
  • Protein: 9 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 31 g
  • Cholesterol: 18 mg
  • Sodium: 718 mg
  • Fiber: 4 g
  • Sugar: 3 g

Butternut Squash Enchiladas

Serves 8

Keith Medelis, a theater student in Michigan, loosely based this recipe on the flavors of a dish at Seva, his favorite vegetarian restaurant in Ann Arbor.
  • 1 Tbs. olive oil
  • 1 butternut squash (1½ lb.), halved and seeded
  • 1 medium onion, diced (1 cup)
  • 1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
  • 1 clove garlic, minced (1 tsp. )
  • 3 oz. reduced-fat cream cheese
  • 1 tsp. ground cumin
  • ½ tsp. ground nutmeg
  • 3 green onions, chopped (⅓ cup)
  • 1 16-oz. can enchilada sauce
  • 8 whole-wheat or corn tortillas
  • 1 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.

2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.

3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.

4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly. 

March 2009

you might also like

comments

Love these! I have also substituted pumpkin for the butternut squash. We like to add rice to ours to give it some texture but they are perfect as is!

eli_belli - 2012-09-03 16:22:40

Here's a quick video of the dinner as it was in process: http://www.youtube.com/watch?v=ZU9LEXHXcy4

Martin - 2010-11-07 19:10:17

These are so delicious! My husband doesn't like squash and he loved these. I used 2 lb. of butternut squash and added a couple pinches of salt to the filling. I think beans would be a great addition.

Beth - 2010-10-22 13:58:43

This is a fantastic recipe! Couldn't find the chipotles in the adobo sauce, but I did have dried chipotle peppers. They worked quite well, I re-hydrated two and threw in a little extra of the water. Not too spicy but a good amount of heat and smoky flavor to balance the lightly sweet squash. I used smoked cheddar cheese as well(yumm!) Will surely be making this again!

Kat - 2010-09-16 22:32:54

This is so good! I added black beans to the mix and it came out wonderful! I'll definitely make it again and I think next time I'm going to try substituting low fat cottage cheese drained for the cream cheese. Delicious!

SVK - 2010-07-15 11:42:41

This was pretty delicious, but WAY too spicy for my taste (I am, however, admittedly kind of a wimp when it comes to spices) and also much spicier than what I remember from eating the dish at Seva. So, the second time I made it, I used roasted red peppers and a few shakes of chili powder in the filling, which adjusted it for my spice level and used things I usually have in the kitchen anyway. I also tossed in a little cinnamon for good measure. Yum!

Amie - 2010-03-09 15:43:43

This is the best recipe!!!! The chipotle flavor works wonderfully with the squash. I used frozen (thawed) organic wheat tortillas, and they were just fabulous. I also used hot red enchilada sauce. It makes me so happy to have such a delicious and truly vegetarian recipe. YUM!!!

Jess - 2010-02-01 20:36:26

This was amazing! I loved the unique combination of flavors. Even my husband, who is very reluctant to eat squash, loved it. We used a red enchilada sauce that we made ourselves, and also made our own corn tortillas. We only used a about 1 1/2 teaspoons of the adobe sauce, and only about half of a pepper. It was excellent!

Chris - 2009-12-09 20:50:16

Did you use green enchilada sauce or red? Which is better?

Teresa - 2009-11-17 12:53:48

i've eaten at seva many times - including the dish this is based on - and this is indeed accurate. this was a great homemade alternative to when i can't make it to ann arbor - thanks for the recipe. i'll definitely be making this again. delicious :)

nicole - 2009-10-25 14:12:01

I couldn't find the chipotle chiles in adobo sauce, so I wound up buying a small can of chopped green chilis and a separate jar of adobo sauce. I also used sour cream instead of cream cheese, because I didn't have any on hand, and I accidentally forgot the green onions. Even still, my sister and I very much enjoyed this recipe. Thanks!

Debbie - 2009-10-21 08:19:53

O.M.G. These are so delicious. My husband wants to give an award to the student who invented these.

Jennifer - 2009-10-19 19:58:20

These are incredible! I added sliced chard to the onion/chipotle/garlic mix (scrumptious!) and also added fat free rinsed cottage cheese to the filling. I can't stop eating these!

Greta - 2009-09-28 22:51:41

the best dish i have ever made!!!!! they are spicy though so beware!!!!

jen - 2009-08-25 21:29:56

These are the most amazing enchiladas ever!! They sound a little strange but they are so tasty, and pretty easy to make once you find a can of chipotle chiles in adobo sauce. If you don't like spicy food, just use one chili, and if you're daring, use three plus extra sauce. Regardless, definitely give these enchiladas a try - all my friends love them too!

not always vegetarian - 2009-06-02 02:10:11