By Divinemom5 on January 17, 2006
Photo by MarieRynr
Photo by MarieRynr
"A butternut squash filling make these a vegetarian delight."
Serving Size: 1 (314 g)
Servings Per Recipe: 6
"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!"
"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."
"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?"
"I found this recipe by searching for Calabaza--that is the kind of squash I actually had--it is a West Indies Pumpkin. Anyway, this recipe was delicious. I used a food processor to puree the squash, and then added the green onions, creamcheese and spices. I used about 2 1/4 cups of pureed squash. I was worried that it would be too "wet", but it was not, though I did put the puree in the fridge for a while before I made up the enchiladas in the pan. This recipe baked up like a dream. It looked and tasted great. I usually don't care for corn tortillas--but in this recipe they were perfect!"
"These were fantastic! I made them at the weekend following the recipe exactly. I found the spice combination to be perfect. They had a wonderful flavour and my husband and I both enjoyed them very much. The leftovers tasted even better the next day, as if that was possible! I highly recommend this recipe and can promise you that it will now be a regular favorite in my house!"