best enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!

Vegetarian Butternut Squash and Black Bean Enchiladas

red enchilada sauce (homemade

olive oil

butternut squash (cut 1/2-inch-dice)

salt and pepper (to taste)

onion

garlic (minced)

jalapeno

Rotel tomatoes with green chilies

black beans (rinsed and drained)

cilantro

tsp cumin

tsp chili powder

water

flour

Mexican cheese

tbsp chopped scallions (for garnish)

sour cream (for serving (optional))

Preheat the oven to 400°F.

Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.

Add cubed butternut, Rotel tomatoes, black beans, water,  cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.

Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!


Print Recipe: https://www.skinnytaste.com/butternut-squash-and-black-bean/

Vegetarian Enchiladas with Butternut Squash and Black Beans

Traditional Mexican green chicken enchiladas, made lighter!

Enchiladas Verdes (Green Enchiladas)

lb 2 boneless, skinless chicken breasts

salt

white corn tortillas

salsa verde (jarred

queso fresco

sour cream (optional

cilantro (optional garnish)

Preheat oven to 400F.

Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.

Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.

Mince the remaining onion and add to the shredded chicken.

In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.

Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.

Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Shrimp Enchiladas

garlic,

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

Kosher salt

black pepper

butter

tbsp. all-purpose flour

c. milk

sour cream

green chilis

cumin

flour tortillas

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

These enchiladas are stuffed with a hearty combination of corn, beans, and courgette and topped with two types of cheese. Garnished with avocado, tomato, and coriander, it's the definition of a healthy and hearty meal.

Vegetarian Enchiladas

onion,

garlic, crushed

corn,

courgettes,

Salt

chilli powder

black beans,

300 g enchilada cooking sauce

lime

70 g grated Monterey jack

g cheddar

200 g quartered grape tomatoes

avocado, sliced

g onion

g coriander leaves

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Bake until cheese is melty, 15 to 18 minutes.&nbsp;

Garnish with tomatoes, avocado, onion, and coriander.

https://streaming.hearstdigitalstudios.com/ed050a3e-cd16-42d5-963d-1e96b9929ec9/video_rover_16x9_1080p_hd_1527701571_74472.mp4

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Vegetarian Butternut Squash and Bla...

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