Christina Clark 40 min. 20 min.

Sour Cream and Squash Enchiladas copy

I love enchiladas! My mom used to make delicious sour cream and chicken enchiladas. But when I got to college and began making her recipe myself, I realized there was almost nothing in it but chicken, sour cream, and canned cream soup. It’s no wonder they were delicious, but this combination, wrapped up in a white-flour tortilla, hardly resembled a nutritious main dish. So I gave up on enchiladas for a few years.

Thankfully, since my college days, I have discovered that I can make enchiladas which are every bit as delicious as my mom’s indulgent version, while also packed with vitamin-rich vegetables. This version features butternut squash, and relies on the microwave to save time. They don’t require much seasoning because so much of the flavor is in the sauce. My favorite sauce is Beth Moncel’s homemade enchilada sauce recipe at Budget Bytes. It is nice and thick, so a good amount stays on top of the enchiladas. My favorite brand of canned sauce is Macayo (pictured), which is fairly thick and very flavorful. These are delicious either way! I hope you enjoy them as much as we do!

Squash and Sour Cream Enchiladas - Spare the Meat copy

Sour Cream Squash Enchiladas

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Serves 8

1 lb butternut squash (or 1-1/2 cups leftover cooked squash)
1 can black beans (or 1 3/4 cups cooked dried beans)
2 small tomatoes
1/2 small red onion
1 cup frozen corn
4 cloves garlic
1/4 bunch cilantro
1/2 cup sour cream
1/2 cup nonfat plain yogurt
1 tsp salt
1/4 tsp pepper
10 medium flour tortillas
About 16 oz enchilada sauce (I prefer a thick variety)
1/2 cup shredded cheddar cheese
Guacamole* (optional)

Prepare the squash by stabbing it a few times so steam can escape. Then cook it in the microwave for 5 minutes on high. Check it after 5 minutes, and continue cooking in 1-minute increments until done (mine required 4 more minutes).

While the squash is cooking, rinse and drain the beans, chop the tomatoes, finely mince the red onion and the garlic, and combine all in a medium bowl. Add the corn, about 1/3 cup packed cilantro (you can substitute parsley if you want), sour cream, yogurt, salt, and pepper.

When the squash is soft throughout, CAREFULLY remove it from the microwave and cut it in half. While it is cooling, spray or lightly grease a 9×13 casserole dish, spread 1/2 cup enchilada sauce over the bottom, and preheat the oven to 350 degrees. When the squash is cool enough to not burn you, cut it in half and scoop out the flesh. Cube the squash if possible; if it’s too soft, just add the mush to the other vegetables, and stir everything together until well combined.

Fill the tortillas with about 1/2 cup of the vegetable mixture. Roll the tortillas, and place in the dish. Pour the enchilada sauce over the top.

Bake for 15 minutes, add the cheese, and bake 5 more minutes so the cheese melts. Top with cilantro and guacamole if desired.

*To make quick guacamole, smash the flesh of one ripe avocado with a fork, then add 1 tsp lime juice and 1/2 tsp salt. Add more to taste if needed.


Sour Cream Squash Enchiladas