Past Recipes
Cheesy Enchiladas Suizas

Cheesy Enchiladas Suizas with Squash, Black Beans, and Corn

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We’ve rarely met an enchilada we didn’t like, but this one we really, really like. Butternut squash, spinach, and black beans are tossed with Monterey Jack, then wrapped in warm flour tortillas and slathered with creamy tomatillo salsa “Suiza.” Following a sprinkling of (yes, more) cheese, the enchiladas are baked until crisp yet delightfully gooey. All you need is a fork, knife, and a healthy appetite!
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • chili powder
    • 1 teaspoon
    • chili powder
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • butternut squash
    • 8 ounces
    • butternut squash
  • flour tortillas
    • 6
    • flour tortillas
  • aluminum tins
    • 2
    • aluminum tins
  • garlic
    • 2 cloves
    • garlic
  • tomatillos
    • 7 ounces
    • tomatillos
  • corn
    • 1/2 cup
    • corn
  • shredded Monterey Jack cheese
    • 3 ounces
    • shredded Monterey Jack cheese
  • lime
    • 1
    • lime
  • black beans
    • 1 cup
    • black beans
  • reduced-fat sour cream
    • 3/4 cup
    • reduced-fat sour cream
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • black pepper
  • canola oil
  • kosher salt
  • aluminum foil
  • 8" medium pot with lid
  • potato masher (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Remove and discard husks from tomatillos, rinse well, and cut into ¼-inch cubes. Cut lime into 6 wedges. Mince garlic. Stack tortillas, wrap in foil, and place in oven to warm until ready to use. Rinse black beans. Rinse spinach. Reshape aluminum tins, if bent. 

  2. Boil and Mash Squash

    Boil and Mash Squash

    Place squash in a medium pot and cover with cold water by 1 inch. Season water generously with salt and bring to a boil over high heat. Boil until squash is tender, 8-10 minutes. Drain and return to pot, off heat. Mash using a fork or potato masher until mostly smooth, then cover to keep warm.

  3. Cook Salsa Suiza

    Cook Salsa Suiza

    While squash boils, heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add spice mix and garlic and cook until fragrant, about 30 seconds. Add tomatillos and cook until soft, about 3 minutes more. Remove pan from heat, then stir in sour cream to combine. Season with ½ teaspoon salt and pepper as desired, then set aside.

  4. Make Filling

    Make Filling

    Add corn, black beans, spinach, half of Monterey Jack, and 3 tablespoons salsa Suiza to pot with mashed squash and stir to combine. 

  5. Assemble Enchiladas

    Assemble Enchiladas

    Place warmed tortillas on a clean, dry surface. Working with 1 tortilla at a time, add ½ cup filling in a line down the center and roll into a cylinder. Place seam-side down in aluminum tin. Repeat to form 6 enchiladas, placing 3 in each tin. Spread remaining salsa Suiza over enchiladas to mostly cover. Sprinkle over remaining Monterey Jack.

  6. Bake and Plate Enchiladas Suizas

    Bake and Plate Enchiladas Suizas

    Bake enchiladas Suizas until filling is warmed through and cheese is bubbling, 5-7 minutes. Share with a self-identified cheese lover and serve with lime wedges for squeezing over.

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