Winter squash and cooked chard make up the bulk of these late season enchiladas. Preparing the winter squash ahead of time and storing it in the freezer makes this an especially easy option for a weeknight family-friendly dinner.
Ingredients
- 2 cups winter squash purée (honeynut, butternut, and pumpkin all work well)
- 1 bunch Swiss chard, stems separated, both stems and leaves chopped
- 4 cloves garlic, chopped
- 2 medium onions, chopped
- 2½ tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Red enchilada sauce
- 10-20 8-inch corn tortillas
- 1 cup shredded white cheddar
- Mexican sour gherkins, for serving
- 1 limes, cut into wedges
- 1 cup fresh marigold leaves (cilantro also works well), for serving
Preparation
- Heat a little olive oil in a Dutch oven or deep-sided skillet. Add the garlic to the oil and cook for 30 seconds, or until just aromatic. Add the onion and chard stems to the pot and cook for five minutes, or until just starting to soften. Follow with the chard leaves, seasoning with salt, and cook until the leaves are wilted and tender, about 10 minutes more Remove from the heat.
- While the chard cooks, season the squash: in a large bowl, combine the cooked squash with ½ tbsp olive oil, the smoked paprika, and a generous dose of salt to taste. Stir until completely combined.
- To make the enchiladas: lightly grease an 8x11" baking dish with olive oil, extending it up the sides.
- Preheat oven to 425ºF.
- Heat a little olive oil to a well-seasoned cast iron pan over medium-low heat. Cook a tortilla in the pan for 15-30 seconds per side, just until it begins to soften and color. Remove the tortilla from the pan and lay out on a plate or cutting board. Spoon about 1 tablespoon of the squash into the center of the tortilla, followed by same amount of chard mixture. Sprinkle with cheese. Roll the tortilla tightly and place into the baking dish.
- Repeat with the rest of the tortillas, snugly arranging them inside the pan until the pan is full. Spoon enough of the enchilada sauce overtop of the enchiladas to lightly cover each (around 2-4 teaspoons per enchilada). Sprinkle the top of the pan with the remaining cheese. Bake in the oven for 10-15 minutes until the cheese is fully melted and begins to bubble.
- Allow the enchiladas to cool slightly before serving. Garnish each portion with marigold leaves or cilantro, and a squeeze of fresh lime juice. Serve with the Mexican sour gherkins on the side.
