Maple Pulled Pork Enchiladas with Butternut Squash

maple pork and butternut squash enchiladas with spatula taking out a slice

5 from 2 votes

Maple Pulled Pork Enchiladas with Butternut Squash

Maple pork and butternut squash enchiladas are made with creamy mashed butternut squash, juicy pulled pork and spiced enchilada sauce. Easy to prepare and can be prepped ahead!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 459kcal

Author: Denise Bustard

Ingredients

1 tablespoon olive oil
1 butternut squash (peeled, seeds scooped out, and cut into ½ inch cubes (4-5 cups, and depending on the size of your butternut squash you may have left-overs))
2 teaspoons chili powder
¼ cup water
9.6 oz enchilada sauce (284 mL; just over 1 cup)
1 cup cheese (shredded )
1 cup maple pulled pork
4 tortillas (large)

Instructions

Pre-heat oven to 350°F.
Heat olive oil over medium heat in a large pan.
Add butternut squash and chili powder and cook for 5-7 minutes, stirring occasionally.
Add ¼ cup of water, cover pan and cook for another 5-7 minutes, until squash is tender when poked with a fork.
Transfer butternut squash to a large bowl and mash with a potato masher or fork.
In the bottom of a 9X9 inch pan, pour ⅓ cup of the enchilada sauce, spreading to all corners of the pan.
Spread approximately ¼ cup of butternut squash on a large flour tortilla. Top with ¼ cup of maple pulled pork.
Roll the enchilada and place seam side down in the baking pan. Repeat with 3 more tortillas.
Pour remaining enchilada sauce over tortillas, and top with cheese.
Bake for 20 or so minutes, until enchilada sauce is bubbly and cheese is melted all over.
Serve immediately.

Notes

If you have trouble finding enchilada sauce, I've used this recipe with success in the past: http://www.gimmesomeoven.com/red-enchilada-sauce/

Storage

After baking, enchiladas may be stored in the fridge. They are best eaten within 2 days.

To reheat- bake in a covered dish in the oven at 350°F for 20 minutes, or heat single portions in the microwave until steaming hot.

Freezing

Enchiladas freeze great, but they can get soggy while thawing. The best option is to roll (unbaked) and freeze in a metal baking dish. Transfer the frozen dish directly to the oven. Bake for 30-45 minutes (covered) and take the lid off during the last 5 minutes.

Nutrition