Enchiladas De Invierno Recipe

Preparation

1. 1

   Prepare the Filling

   In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced butternut squash, salt, and pepper. Sauté until the squash is tender, about 10-12 minutes. Remove from heat and let cool slightly.

2. 2

   Mix the Filling

   In a large bowl, combine the sautéed butternut squash, crumbled queso fresco, and half of the chopped cilantro. Mix well and set aside.

3. 3

   Assemble the Enchiladas

   Preheat the oven to 375°F (190°C). Take a corn tortilla, add a generous amount of the filling to the center, and roll it up tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.

4. 4

   Add Sauce and Cheese

   Pour the pipian rojo evenly over the assembled enchiladas, then sprinkle the shredded queso Chihuahua on top.

5. 5

   Bake

   Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

6. 6

   Garnish and Serve

   Remove from the oven and let cool for a few minutes. Garnish with sliced avocado and the remaining chopped cilantro before serving.