Description
These autumn squash enchiladas put a cozy fall twist on classic enchiladas with roasted squash, black beans, pulled pork, warm spices, melty cheese, and flavorful enchilada sauce. This easy squash enchilada recipe makes a comforting, protein-packed weeknight dinner perfect for chilly fall evenings.
Ingredients
Units
Scale
- 18-20 flour tortillas
- 1/2 lb pulled pork
- 1 cup black beans
- 2 cups cottage cheese
- 3 tbsp olive oil
- 1 onion, sliced
- 1 tsp cumin
- 1/2 tsp chipotle powder
- 1 cup cheddar cheese
- Salt and pepper to taste
Chipotle Enchilada Sauce
- 4 tbsp butter
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 6 oz can of tomato paste
- 2 tsp chipotle chili powder
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 2 tsp apple cider vinegar
Instructions
- Roast butternut squash and onion. Preheat oven to 425°F. Peel and cut into small cubes. Slice onion. Add butternut squash and onion to a bowl. Toss in olive oil and seasonings and spread on a sheet pan. Roast in the oven for 22-24 minutes until the butternut squash is soft.
- Make enchilada sauce. In a pan over medium high heat, melt butter and whisk in flour until roux forms. Pour in chicken broth, tomato paste, seasonings. Whisk until simmering and sauce thickens. Let it simmer on low for 10-15 minutes before stirring in apple cider vinegar.
- Add pulled pork, squash and onions, black beans, cottage cheese, and cheddar cheese to a bowl. Stir until combined.
- Preheat oven to 350ºF. Pour 1/3 of the sauce on the bottom of the pan and spread with a spatula.
- Assemble your enchiladas. Fill a flour tortilla with butternut-pork filling, gently roll up in tortilla and place them seam-side-down in the pan. Continue filling the rest and lining them closely in the pan.
- Pour the rest of the enchilada sauce evenly on top and spread. Sprinkle extra cheese on top and bake in preheated oven for 25-30 minutes.
- Top with cilantro, sour cream, green onions. Enjoy!