Submitted by La Montinita Co-op, Albuquerque, New Mexico
Craving enchiladas but not in the mood to roll and roll and roll those tortillas? Savory, silky and substantial ingredients come together in easy layers for the perfect weeknight dinner or a potluck! Can easily be scaled up.
2 lb butternut squash/or 10-12oz frozen, cooked
1 lb cream cheese
½ cup green onions, diced
4 Tbsp red chile
8-10 corn tortillas
1 ½ lb Colby jack cheese, shredded
salt and pepper
Cut ends off butternut squash, slice lengthwise.
Place on sheet pan, flesh side down. Roast at 350°, 25-30 minutes until flesh is soft. Remove seeds and skin.
In electric mixing bowl with paddle attachment, soften cream cheese. Remove cream cheese from mixing bowl.
Place squash, onions and red chile in mixing bowl. Combine and season with salt and pepper.
Scrape mixture down and add cream cheese back into the bowl. Mix again.
Assemble enchiladas in 9”x 13” baking dish.
Layer the squash/cream cheese mixture, tortillas and cheese in 3 layers.
Cover with foil and bake at 350° for 35-40 minutes. Remove foil, cook for 10 minutes, more so top can brown.