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December 20, 2012

butternut enchiladas

This is the time of year when traditions are talked about most frequently, whether it’s the stuffing for the turkey at Thanksgiving or the day the holiday decorations go up or even what toppings you put on your pizza.  We all look for those things that we’re used to.  Tradition is a comfortable, warm word that makes it ok to keep things the same, to not shake them up.  For me it means that at some restaurants I don’t even bother to look at the menu, I know when I walk in the door what I’m going to order.  That happened a couple of weeks ago, walking in I knew I would order the veggie burger.  It’s hearty and filling and has a perfect bun.  Mike challenged me though, pointing to the butternut and cheddar enchiladas.  Interesting I thought and went ahead and ordered it and I wasn’t disappointed.  Far from it.  I talked about those enchiladas every day for a week, hoping to hear, “Lets go back so you can get them again.”  Instead I heard “I’ll bet you can make those.” and so I did.  Easy peasy and so good.  We did finally go back to the restaurant and I ordered the butternut and cheddar enchiladas again.  I decided that I liked mine better.

Butternut and Cheddar Enchiladas

1 medium butternut squash
8 0 10 soft corn tortillas (6 inch size)
8 oz extra sharp cheddar cheese (orange or white), grated
10 oz enchilada sauce

Preheat oven to 350F.  Split squash in half lengthwise and remove seeds.  Place squash cut side down on a baking sheet and add water to about 1/2 inch.  Place in oven and bake for 25-30 minutes or until flesh can be pierced easily with a fork.  Remove from oven, and when the squash can be easily handled, peel and dice into small/medium dice.  This can be prepared a day or two ahead and refrigerated.  Just warm quickly in the microwave before making enchiladas to reduce baking time.

Warm tortillas individually over the flame on your stove or on a griddle or skillet, flipping once or twice until toasty and pliable.  You don’t want to brown them, just warm enough so they don’t split when you roll them.

Coat the  bottom of a 7 x 11 inch pan with a ladle of enchilada sauce.  Spoon about 1/4 cup squash into each tortilla (you’ll have left over squash) and top with about a tablespoon of cheddar.  Fold tortilla over filling, place in pan seam side down.  The enchiladas should be packed fairly tightly into the pan.

Bake for 20 minutes, remove from oven and top with remaining enchilada sauce and cheddar cheese.  Return to oven and bake for about 10 minutes longer, until cheese is melted.  Remove from oven and let rest for about 5 minutes before serving.

Alternatively, I’ve made these in gratin dishes, two enchiladas each, which makes a nice individual serving or table presentation.

One Comment leave one →
  1. December 21, 2012 6:09 am

    They look and sound delicious! I can’t wait to try them too! : )

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