Butternut squash, black beans, cilantro, red onions, and chorizo, wrapped in corn tortillas, baked in the oven, and then topped with a yummy white chipotle sauce and two kinds of cheese. I’m getting hungry again just thinking about it. These chipotle infused butternut squash chorizo enchiladas were a major hit last night with my family, and so I wanted to share with you this tasty recipe that will quickly become one of your new favorites to re-create.
I love any Mexican food, but especially enchiladas, I mean it’s hard to mess them up! Enchilada’s are perfect to make for a gathering because they typically feed many people and if you love hosting and cooking like me, you try and create dinner’s that don’t require a ton of time.
Butternut squash might sound weird for a Mexican dish, but trust me, this one is a hit every time. Plus, Butternut Squash is good for your health, so, yay! If you have kids like me, don’t tell them what’s inside (avoid the complaining at all cost) and they will get their dose of Vitamin C and Beta-Carotene and love eating it too. This Butternut Squash recipe is a tad bit spicy, but it didn’t seem to bother my babes which is an actual miracle.
Chipotle Infused Butternut Squash Chorizo Enchiladas Ingredients
1 pint Half & Half
1 small can of Chipotle Peppers
1 TBS Olive Oil
1 can of Black Beans
1/2 cup Chopped Red Onions
1 1/2 cups of Peeled Butternut Squash (found mine already chopped)
1 package of pork, beef, or Vegan Chorizo
1 tbs of minced garlic
1 1/2 cups of Cilantro Divided
1 tsp of Cumin
Salt to taste
1 tsp Chili Powder
2 tsp of Honey or Agave divided (I don’t use refined sugar for the most part)
10 small Corn Torillas
1 cup of Sharp Cheddar
1 cup of Cojita Cheese
1 large Avacado Sliced
Chipotle Infused Butternut Squash Chorizo Enchiladas Recipe
1. Preheat oven to 400 degrees
2. Pour olive oil into a large skillet turn to med. high heat. Add Onions, Butternut Squash, Black Beans and a 1 tsp of honey to the skillet and 1/2 cup of cilantro. Mix and stir until everything is cooked thoroughly for about 30 to 35 minutes and set aside with foil. If the Butternut Squash isn’t soft, add 1/3 cup of water to the skillet and cover it up with a skillet lid for a few minutes and let the steam soften it. Next, cook up the chorizo and then add it to the mix. Chorizo should be fully cooked and the Butternut Squash should be soft.
3. In another skillet, pour the half and half, 1/2 cup of Cilantro, 1 tsp of Honey, Chili Power, Garlic, Cumin, 1 Chipotle Pepper and a TBS of the Chipotle sauce that’s in the can. Turn the skillet on med. low, salt to taste and stir often to avoid the half-half burning. (About 5 minutes or until warm and flavors have mixed together).
4. Pour a little bit of the white Chipotle Sauce into the bottom of a large baking dish.
5. Take your torillas and soak them in the white sauce (white sauce can still be on the stove). I do three at at time and take them out when they are a little soft (usually one minute). Then, I fill them generously with the chorizo mix, add a pinch of shredded sharp cheddar, roll them up and place them into the baking dish with the seam down. I can usually get about 10 in the baking dish if they are tightly packed in.
6. Once the torillas are in the dish, I remove the Chipotle Pepper from the white sauce and pour the remaining sauce all over the tortillas and top that with the Cotija and the rest of the sharp cheddar.
7. Last, place foil over the top of the enchiliadas and bake for 20 minutes or until the cheese is completely melted. Top with Avacado’s, Cilantro and Sour cream. Yummm!
And just for kicks, Wyatt wouldn’t keep his hands out of this while I was taking pictures!! Thank the Lord he is cute because I was like, “GET OUT OF MY FOOD KID” and then decided to be a normal human and take pics of him instead.
Have a good day!