Butternut Squash Enchiladas

Magic Enchiladas

If I had to choose, Mexican food may be my favorite cuisine! A few weeks ago, my sister- and brother-in-law invited us over for dinner for what they called "magic" enchiladas. We were interested to see what the filling might be, and when we got there, we were surprised to hear it was butternut squash. They got the recipe from Vegetarian Times magazine and used to make them anytime they would have people over because after trying them once, people would request them. It's not hard to see why! I didn't think to write down the recipe when we were eating them, but luckily, Kim used to blog and she posted this recipe about a year ago. So this past Friday, "magic" enchiladas were on our menu, and we enjoyed them very much!

1 Butternut Squash, cubed
1 teaspoon Olive Oil
3 ounces Cream Cheese
1 Red Onion, chopped
1 Garlic Clove, minced
2 Chipotle Chilis in Adobo, chopped
1 teaspoon Chili Powder
1/2 teaspoon Nutmeg
1/2 cup Cilantro, chopped
Salt and Pepper, to taste
6-8 Flour Tortillas (we used 10" and got 7 enchiladas)
1 can Enchilada Sauce 
1/2 cup Shredded Cheese

Peel the butternut squash and cut them into 1 inch cubes. Toss them in olive oil and place the cubes on a baking sheet. Roast at 450 degrees for 40 minutes, flipping once during the cooking to ensure that they get nicely browned edges. After cooking, mash the squash with a fork and mix in the cream cheese. Meanwhile, sauté the onion and garlic in a little olive oil for about 5 minutes, or until translucent. Add the chipotle chills, chili powder, nutmeg, salt, and pepper and mix well. Add the butternut squash mixture and stir to combine. Stir in the chopped cilantro. Fill each tortilla with some of the mixture and roll it up. Place the rolled tortilla in a baking dish that has been sprayed with non-stick cooking spray. Continue until the filling is gone. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.