When I was younger, one of my favourite restaurants was Chi-Chi’s. A very popular Mexican chain restaurant in the 80’s, it was the venue for every family birthday celebration up until the age of 10. I can still here the hostess’s friendly greeting “buenos noches, welcome to Chi-Chi’s.”
While their deep fried ice cream was a favourite, what I really loved was their take on a grilled cheese. Basically, a corn tortilla, filled to the brim with gooey melty cheese. I was a simple young girl, satisfied by anything smothered in cheese. While Chi-Chi’s may have since closed, my craving for some cheesy Mexican goodness has not faltered. However, I think my tastes may have gotten a bit more sophisticated and I may need a little more than just cheese inside my corn tortillas. Enter our favourite winter vegetable, butternut squash.
When this baby is roasted whole and the sweet and soft orange flesh is mixed with some flavourful herbs and spices (and of course, cheese) it makes the perfect filling to be wrapped up in a tasty corn tortilla. The best part? There’s no finicky peeling of the squash or cutting and dicing. Simply cut in half, scoop out the seeds, place on a pan, throw it in the oven and you’re done! So you really have no excuses! And these b-nut squash-filled babies are also much more nutritious than the plain old cheesy quesadilla…a double bonus!
These roasted butternut squash enchiladas will satisfy your cheesy Mexican craving and will also provide you with leftovers that are perfect for dinner or lunch the next day. Also, a great make ahead dish — the entire dish can be prepared a day in advance and simply popped in the oven when you get home from work. The creamy filling is so satisfying that even your most carnivorous friends will love this dish.
It may not be the prettiest enchilada, but it sure is the tastiest! And thanks to these enchiladas, my Chi-Chi’s craving is once again satisfied!