This looks delicious, I'll try it. I have been a longtime follower of yours and I absolutely love this recipe. I don’t get how they got 3 Smart Points. Pour the enchilada sauce into the skillet, reduce the heat to low and warm through. Absolutely awesome! It was wonderful! That’s what I used, and it worked great. I was just now wondering if making them again was just too soon, they were that good! I was wondering if it would be possible to use the Instant Pot to cook the squash, beans and throw in some frozen chicken breast? So easy and I paired it with a pot of Spanish rice. I cannot wait to buy your cookbook. And first time eating butternut squash!! And also very filling! We had these this week and my husband and I both loved them! I will be making this again, soon. You can EASILY make a vegan cheese sauce with soaked cashews and nutritional yeast. Thanks!! I made these tonight but in the crockpot because I was adding chicken ! Can’t wait to make it again (and again and again and ag….). Where do you find Rotel tomatoes? Is this 4 sp on freestyle? Resume with step 6, topping enchiladas with sauce and cheese and put in the oven. Now I want to make more and experiment with more veggies. I purchase frozen butternut squash and add that instead. This was absolutely delicious. This will become a regular for this winter since i have so much butternut squash in the garden! I cooked it on the stove top then instead of heating the mixture for 30 minutes, I heated it for 5-10 to get everything hot before making the enchiladas. Nov 11, 2020 Ryan Dausch. these were outstanding! I just toss them directly on my stove (no pan if you have a gas stove) for about 10 seconds per side. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. I have two in the refrigerator and four in the freezer, and they will be eaten soon! There are also plenty of vegan cheese options. 1 enchilada with a scrambled egg. Didn't even need the jalapeno, was already quite spicy. I haven’t but I’m curious if you tried it? Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Thanks so much! It looks delicious – thanks! You don't have an issue with the tortillas getting doughy? We like a lot of heat so I used Rotel diced tomatoes with habeneros. Thank you! I cook for one so I have to find recipes that I can either halve (or more) or separate and freeze. Do be careful with the size of jalapino you use, mine turned out pretty spicy! This is one of my favorite websites! So I’m sticking up a bit each order in things. Remove from the pan and set aside on a plate. My family loved it! When ready to use, prepare large baking dish with 1/4 cup of enchilada sauce (step 2) and add frozen enchiladas to the pan. I’ve been meaning to write a review of these enchiladas. Cook until the beans are heated through and well combined, about 2 minutes. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. I followed the recipe except used corn tortillas, taco seasoning, and canned enchilada sauce (will make it from scratch next time), and this was delicious. Hi gina! soooooo good. Could you bake the squash first to make it easier to peel and cut? Every item on this page was chosen by The Pioneer Woman team. . I like my enchiladas more crisp, so I baked uncovered. I'm a vegetarian so I love these options! Jessica – I’ve found that frozen butternut squash usually cooks quickly so I would guess the filling would be done in 10-15 min instead of 30-35. Thank you!! It was great! Highly recommend. These are awesome!! Filling, delicious, and healthy! We've teamed up with Ocado to bring together all the barbecue recipes you need. It was so easy to prepare and tasted better than any enchilada we had ever had. I doubled the recipe and served it alongside a rotisserie chx, for the meat eaters and no complaints. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why. SOOOOO GOOOOD! Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. My package of low carb tortillas came with 10 so I froze half and will have that half for lunch again next week. La Tortilla makes low carb whole wheat original, fajita and large sized tortillas. Gluten Free too. We made this and it was quite a hit! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”). If you microwave a whole squash for about 6-90 seconds, it will sooo much easier to peel! I couldn't wait to eat them. So the prep took me a little longer than anticipated because I struggle with squash. I will have to add up just the filling ingredients to get correct calorie count, but I’m pretty excited about it. I'll never buy it again!I made a pan of the squash and bean and a pan of your chicken enchiladas. Today took out of freezer to make enchiladas. When I first made it, I had more “stuffing” than tortillas so the I put rest of the stuffing in a bowl in the freezer. This is my go-to enchilada recipe- the flavors are so awesome! Made these for lunch this week and used sweet potatoes instead of butternut squash. I am never making them with flour again! Skip step 2 where you add enchilada sauce to the pan, but otherwise follow the steps through step 5 (where enchiladas are assembled) Once the enchiladas are assembled, place on a baking or pan and freeze for 30 min or so, or until they are firm. I do recommend reheating the filling before assembling, though. Stuffed with lip-smacking fillings from caramel to ice cream, these sandwich cookies really want to get to know you. I just leave out the water in the recipe. Thanks so much for your healthy and tasty recipes. Add the onion, sage, salt and a few grinds of pepper and cook, stirring, until the onion is softened and caramelized, 20 to 25 minutes. I hate working with squash, so I always poke holes and microwave them to cook them. Delicious! Delicious will be on bi weekly rotation!! Finally made this "famous" recipe. Try microwaving the whole squash for 1-2 minutes before starting. I’m not usually inclined to leave comments but WOW. I’m going to try these next week & can’t wait to taste them! I have sweet potatoes from my CSA. ❤️. My husband and son raved, I thought it was amazing, and even my cat licked the plates looking for every scrap (not that there were many). Made this tonight and it was so good had to back for seconds, which I don't normally do. Do you think these would be okay to make ahead of time and keep in the fridge for a few hours before baking them or would they get soggy? Made this for dinner tonight…Fabulous! Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes. Huge hit with the hubby too. These were really good, and they're great for leftovers. So I thought I picked up frozen butternut squash (for a soup recipe that I never got around to making). The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. I was thnking to do the exact same thing. I roasted the butternut squash the night before which saved time–I just didn't add water to the skillet and only simmered everything for about 10 mins. I will be cooking this dish again. Thanks for posting this one, it’s a keeper! Did you include the tortilla? . I haven’t tried to freeze them, but I would probably address it the same way that Gina recommends in the Lasagna Roll ups recipe. So my carnivorous kids are still judge-y with squash enchiladas (“Why can’t we just have the normal chicken ones? I sometimes use Dill or Dried Corriander – most of the time I just leave it out. I just made this with the boyfriend. I had friends from Mexico, Germany, Philippines, India and the US all try an enchilada and each one raved about how delicious it tasted. We make them exactly ad written and can’t get enough of them. These were SOOO good…..and i didnt miss the extra cheese either! I love Mexican food, and this is such a fantastic way to get the same flavors in a healthier format. I want to start by saying I have been meal planning with skinnytaste recipes for years, and unfortunately this one did not hit the spot. I added a large bunch of chopped kale right before rolling in the filling in the tortillas for some extra greens. Satisfy your Black Friday panic with these nifty gadgets. We make a lot of new recipes every week but this one stood out this is definitely one of my new faves. I served it with trader Joe’s frozen jasmine rice and fried chicken sausage on the side for my meat lovers. With all the craziness of the world it’s hard to get supplies. You just have to cut it into smaller pieces for this recipe. I’d love to make a double batch. My husband is eating gluten free. Just tried this! I just don’t know how to adjust cook time. It’s a blizzard today in Iowa so to keep from going stir crazy, I planned ahead and got all the ingredients for this. Since this was the first time my kids were eating butternut squash I diced it about the same size as.the beans. Love it when the whole family approves! these are amazing!! But I think I am actually going to make a batch of just the filling and use it for breakfasts this week! Combine that with black beans which are super high in fiber and protein and you have one healthy dish. My kids, teens and ‘tweens alike ,loved it too! I made this last night seriously the best Mexican food iv ever tasted!!! At 61, that’s pretty good. Mind you I only used 1/4 ts of chili powder and didn’t use all the enchilada sauce – I made a deconstructed enchilada, without the tortillas and added meat; both modifications made for my husband. It is a game changer. Thanks! This was my first time making it and it is so good! Turned out delicious! Made this tonight with your Chipotle cilantro lime rice and it was delicious!! In one word, EXCELLENT! Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. LOVE THIS! what’s the water for? I was just coming to comment that I got 5 smart points! I loved these! Thank you for sharing! I made these for dinner tonight. The site may earn a commission on some products. I added some shredded rotisserie chicken and loved every bite. They were spicy, so I'll cut the spices in half next time. I’m wondering how it would be after frozen. I served it with a little Cholula! I meant, “Thanks for a great recipe!”. How do you come up with 3? Place 1/4 cup enchilada sauce on the bottom of a large baking dish. Will be adding this into our rotation of favorite meals. Thanks!!! They’re so good!! So quick and easy!! 1 year old baby and dad approved. I just omitted the water in the recipe and put it on high for few minutes to evaporate the liquid. I also made my own enchilada sauce using the recipe. This was amazing! So so good! Every item on this page was chosen by The Pioneer Woman team. it is SO GOOD! If so why is that recipe 11 points? Chicken Enchiladas is usually my go-to, but when I want to go meatless these are delish. Delish! Thank you so much! Tons of leftovers and added to freezer too! I just made my own version of sweet potato & black bean enchiladas last week. Top with scallions and eat with sour cream if desired. Just curious if they freeze well? Any suggestions? I was a little nervous that my kids wouldn’t like it. “Why can’t you make regular enchiladas?” But he tried them and loved them. I usually only make green enchiladas instead of red. This is our go-to vegetarian enchilada recipe! I have a weird allergy to meat, so the chicken went to my husband, but I didn't feel lacking at all with my own. Thanks for another great recipe! A perfectly unusual combination! Ideas? Hi , I can't find low carb torillas where I live. Several people have asked about pre-making or freezing the filling. I’m one of those people with the cilantro tastes like soap thing. My 11 year old and 9 year old said that it was their favorite dinner so far! I made these and the chicken enchiladas on the same night. Next time, I will try it with the low carb tortillas and low fat cheese.