Candice'S Butternut Squash Enchiladas Recipe

Name: Candice'S Butternut Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, halved lengthwise, and seeded; 1/4 cup vegetable oil for frying, or as needed; 12 corn tortillas; 1 (28 ounce) can enchilada sauce; 1/2 teaspoon ground cinnamon; 1/2 teaspoon garlic salt (optional); 1/2 teaspoon ground black pepper; 1/2 (15 ounce) can black beans, rinsed and drained; 1/3 cup chopped fresh cilantro; 1 cup shredded Colby-Jack cheese

Servings: persons

1 butternut squash - peeled, halved lengthwise, and seeded
1/4 cup vegetable oil for frying, or as needed
12 corn tortillas
1 (28 ounce) can enchilada sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic salt (optional)
1/2 teaspoon ground black pepper
1/2 (15 ounce) can black beans, rinsed and drained
1/3 cup chopped fresh cilantro
1 cup shredded Colby-Jack cheese

1
Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.
2
Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.
3
Preheat oven to 325 degrees F (165 degrees C).
4
Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.
5
Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.
6
Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.
7
Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash - peeled, halved lengthwise, and seeded, 1/4 cup vegetable oil for frying, or as needed, 12 corn tortillas, 1 (28 ounce) can enchilada sauce, and more.

Yes, Candice'S Butternut Squash Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Candice'S Butternut Squash Enchiladas

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