Butternut Enchilada Bake (Optional Goat Cheese)


Yum. Just yum. Is there anything more comforting than Mexican food? And this packs a flavor punch with sweet butternut squash paired with (medium) spicy red chile sauce.

We roast and puree organic Red Wagon Farm butternut squash and mix it with organic onion sauteed with olive oil and toasted cumin.

Then we layer the filling between locally made corn tortillas softened in olive oil and smother the layers in our own red chile sauce (organic tomatoes, roasted organic Boulder Kilt Farm chiles, red chile powder, paprika, cumin and Mexican oregano from Savory Spice Shop,  filtered water, olive oil, Real sea salt).

If you like, we’ll add optional creamy chevré goat cheese. If you eat dairy, this really brings everything together.

(Without cheese these are dairy-free). 

One Tin. Serves 3-4. 

Freezes well. Cut into portions before freezing if desired.

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