I found this recipe in the Better Homes & Gardens magazine and it was delicious! Enchiladas are one of my favorite meals and this is a new take on them by adding squash! You can also substitute the pork for chicken or add beans and make it vegetarian.
Hope you enjoy! (Photo courtesy of BHG)
- 1 tablespoons olive oil
- 1 pound pork tenderloin, cut into small pieces (any meat will work, or you could also substitute beans and make it vegetarian)
- 1 small onion, halved lengthwise and thinly sliced
- 1 10 ounce can diced tomatoes and green chiles, drained
- 1 teaspoon chili powder
- 1 14 ounce can mild enchilada sauce (about 1 2/3 cups)
- 12 6-inch corn tortillas
- 1 12 ounce package frozen cooked winter squash, thawed (I used fresh squash and cooked it in the skillet instead – either would work!)
- 1 8 ounce package shredded Mexican four cheese blend (2 cups)
- Light sour cream and/or cilantro leaves (optional)
- Preheat oven to 350 degrees F. In a large nonstick skillet heat 1 tablespoon olive oil over medium heat. Add pork; cook and stir. Add onion slices and additional oil, if necessary. Add drained tomatoes and chili powder; cook and stir for 2 minutes to heat through and blend flavors. (I added in the squash to the skillet to cook it but if you use the frozen squash you can just keep following the steps below.)
- Pour 1/3 cup enchilada sauce into a 3-quart rectangular baking dish; tilt dish to coat bottom with sauce. Stack tortillas and wrap in damp paper towels. Microwave on 100% power (high) about 40 seconds or until warm and softened. Top a tortilla with a slightly rounded tablespoon of the squash, about 1/4 cup of the pork mixture and sprinkle with 1 tablespoon of the cheese. Roll up; place seam-side down in prepared baking dish. Repeat with remaining tortillas.
- Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover and bake about 25 minutes or until heated through and cheese melts. If desired, serve with sour cream and cilantro.