Roast butternut and chilli enchiladas recipe

  • Serves 4
  • 25mins to prepare and 1 hour 5minutes to cook
  • 355 calories / serving
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Heat oven to 200°C, 180°C fan, Gas Mark 6 and grease a large shallow ovenproof dish. Line a roasting tin with foil. Pile the onions, squash, garlic, chilli and sage or thyme into the roasting tin and toss with the oil and plenty of seasoning. Roast for 40 minutes or until the vegetables are tender.

Heat the tortillas according to the pack instructions. Carefully trim the rind from the cheese, using a small serated knife if you have one so you can shave off the rind without removing too much cheese with it. Turn down the oven to 190°C,170°C fan, Gas Mark 5.  

Spoon the squash down the tortillas then top each with 3 slices of the cheese. Roll the tortillas up and arrange in the ovenproof dish in a single layer. Spoon over the soured cream then dice the remaining cheese and scatter on top. Bake for 25 mins then serve topped with dressed rocket.


If you are not a fan of peppery rocket add a couple of handfulls of baby spinach to the hot squash before rolling the tortillas up. It will wilt in the heat so there is no need to cook it first.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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  • Ingredients

  • 2 red onions, cut into wedges
  • 800g peeled and diced butternut squash (prepared weight)
  • 5 garlic cloves, peeled and sliced
  • 1 red chilli, deseeded and chopped
  • 1tbsp chopped sage or thyme leaves
  • 2tbsp olive oil
  • 150g soft goats cheese
  • 1 x 60g bag rocket leaves
  • 150g soured cream
  • Energy 1480kj 355kcal 18%
  • Fat 23g 33%
  • Saturates 12g 60%
  • Sugars 16g 18%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 25.7g Protein 12.7g Fibre 6.1g


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