Butternut Squash & Goat Cheese Enchiladas

Sweet butternut squash and tangy fresh goat cheese are my new favourite flavour combination. I thought I would give this traditional Mexican dish a makeover and make enchiladas a bit more elegant. Hope you will like it as much as I do.

  • 1 medium squash
  • 1 can black beans
  • 1 medium onion
  • 2 cups enchilada sauce
  • 1 cup corn
  • 1/3 cup goat cheese
  • 8-10 corn tortillas
  • olive oil
  • cilantro

Preheat oven to 200C / 400F. 
Cut butternut squash and onion into cubes and place on a large baking tray.  Drizzle with olive oil and season with salt and pepper. Toss to coat and roast for about 20 minutes or until tender. After 10 minutes, add corn. Remove from the oven, set aside. 
Turn the heat down to 175C / 350F.

In a medium bowl, stir together the roasted veggies, beans, 2/3 of the cheese, freshly chopped cilantro and a little enchilada sauce to coat all.
Pour a thin layer of the sauce over the bottom of a casserole dish. Divide the veggie mixture into each tortilla, roll and place them in the dish. Top with the rest of the sauce, the remaining cheese and leftover veggies.

Bake until cheese has melted and gets brown at the edges, about 30 minutes. 


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