Butternut Squash and Goats Cheese Crepe Enchiladas (Crenchiladas)
There’s nothing I enjoy more than a good food hybrid. And what could be better than marrying up to of the best things ever – crepes and enchiladas – to make these Butternut Squash and Goats Cheese Crepe Enchiladas!? Aka. crenchiladas…
Roasted butternut squash puree and creamy goats cheese stuffed inside crepes and then covered in melted cheddar cheese, salsa, coriander, tomatoes and lime. And don’t forget how crispy the edges go when they’re baked!!
I have to say, these were the most difficult thing to make look attractive in pictures, but they tasted freaking amazing! Sometimes ugly food just wins.
But if you’re after a crepe invention that looks slightly more attractive, I also made some butternut squash and goats cheese pancake parcels – you can find the recipe here.
Both recipes are great for using up leftover crepes that have gone cold!
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To make 8 enchiladas, you will need:
1 butternut squash, peeled and cubed
Approximately 65g soft goats cheese
8 crepes (I use this recipe when making my crepes)
2 large tomatoes, cut into wedges
2-3 handfuls of grated cheddar cheese
Juice of 1 lime
1 generous handful of fresh coriander
A few tablespoons of salsa – I used Gran Luchito Tomatillo Salsa
Salt and pepper, to taste
Preheat the oven to 200C. Place the butternut squash and sprigs of rosemary in a baking tray, sprinkle on some salt, drizzle with olive oil and roast for 30-40 minutes (or until soft).
When it’s cooked, transfer to a bowl and mash with the goats cheese to form a puree. Alternatively, you could use an Optimum power-blender* to create a really smooth mixture. Have a taste – add more seasoning if necessary.
Add a couple of loaded tablespoons of the butternut squash and goats cheese puree to each crepe. Roll up and place into a baking tray. Sprinkle over the grated cheese and spoon on the salsa.
Bake in the oven for 20-25 minutes or until the cheese has melted.
Remove from the oven and then top with coriander, tomatoes and lime.
PIN FOR LATER!