Enchiladas Calabaza

Divinemom5's Note:

A butternut squash filling make these a vegetarian delight.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 12.0 enchila ...

• 2 -3 lbs butternut squash, baked, filling mashed
• 6 ounces cream cheese, cubed
• 4 scallions, sliced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1 pinch cinnamon
• 12 corn tortillas
• 12 ounces salsa
• 1 cup grated cheese

Directions:

1. Preheat oven to 350.
2. Mix squash, cream cheese, scallions and spices until smooth.
3. Warm tortillas in hot skillet until pliable.
4. Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
5. Pour salsa over filled tortillas.
6. Sprinkle with cheese.
7. Cover dish with foil, bake 25-30 minutes or until heated through.

Reviews

[chiclet]

5 stars are not enough. 10 stars MIGHT be enough. My boyfriend told me I should never cook anything else ever again. In other words, this dish is outstanding. Great flavors, clear instructions, and relatively easy to put together. I will definitely make this again...and again...and again. Thanks divinemom5!

[Dr. Jenny]

We thought this recipe was really nice. It was a pretty close approximation to the dish by the same name at one of my favorite vegetarian restaurants. My squash was a little bigger than the recipe called for, so we scaled up the rest of the ingredients. We thought that even though we accounted for the larger proportion in the herbs/spices, that it needed more. We intend to make this recipe again, using more of herbs and spices and will assign stars then. We did enjoy it very much, though.

[The Amaze-Ing Me]

So here's how i messed it up: I saw a comment saying they put everything in the processor 1st. It made such a smooth puree it was literally like a thick soup. It sounded like a good idea to incorporate the spices and hide the scallions from the kids. It gets worse. I took my mini corn tortillas and warmed them. Once I put a little goop inside to feel ok about closing it the tortilla wouldn't roll it just snapped. Any hotter and I'd burn my hand trying to fill them. The filling tasted DELICIOUS and if I hadn't pureed it the consistency would've been better for a filling. Duh! on me. The solution: fill with the goop and fold in half, layer in a pan and then cover with salsa & cheese then bake at 350...while staring at it since I don't know how long it needs to be in there at this point ;) Should still taste good right?