Tangy Squash Enchiladas with Cilantro Dressing

This post was inspired by the Lindsay over at Pinch of Yum, when she made these amazing butternut squash and mushroom enchiladas...

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The thing is, though, I have these three awesome kids. But with these three awesome kids, I have very little TIME.  So, most of the time when I am cooking, I just gotta use what I have on hand.  And sometimes that leaves me uninspired and wishing I could have immediate grocery delivery (because packing three kids into the car and going to the grocery store requires a near-emergency).  But sometimes - sometimes - things turn out better than expected with just what I've got around the house.

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So after I read Lindsay's post, and opened my freezer to find frozen, cubed squash from the fall harvest, I thought... YES... I'M GONNA MAKE SOMETHING LIKE THAT AMAZING LINDSAY!  Instead of tomatillos or fresh cilantro or mushrooms (see comments above about not going to the grocery store), I used what I had an ended up with a wonderfully tasty and tangy take on tortillas.  Ta-da!

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My husband is not a big squash fan, which is such a bummer because we have so much of it around.  But he really liked these!  And here's my secret ingredient that did some awesome magic with the squash: Trader Joe's Cilantro Salad Dressing.  It turned what could be kind of boring squash into a tangy treat.

Squash Enchiladas

The best part?  It's so simple.  Suuuuper easy.  (Again, 3 kids.)  And the next best part?  I got to use so many goodies from the garden: stewed tomatoes, some of our chopped hot peppers/ jalapeños, and then of course - the squash!  And the next-next best part?  It's so tasty.  It's a triple-threat of garden goodness.

I will say - it's not the prettiest tortilla filling.  But, you're not really looking at it while you eat it, right?  So who cares!  Once it's wrapped up in those cute little corn tortillas, you're good to go.

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Now, if only someone could make on-demand grocery delivery...

Tangy Squash Tortillas
Recipe Type: Main Dish
Author: The Cabin Garden
Prep time:
Cook time:
Total time:
Spicy, tangy veggie tortillas, filled with goodies from the garden.
  • 4 cups cubed squash (ours was frozen from this fall's harvest)
  • 4 tbsp of chopped jalapeños/hot peppers (again, ours came from our frozen stash of goodies)
  • 1/2 red onion
  • 1/2 pint of canned stewed tomatoes
  • 3 tbsp of Trader Joe's Cilantro Salad Dressing (to taste - you may want more) - save some for topping
  • corn tortillas
  • Shredded Cheese for topping
  1. Preheat oven to 400 degrees.
  2. On stove, sauté onion, cubed squash, chopped jalapeños and stewed tomatoes together until squash is cooked through, and some of the liquid from the tomatoes has evaporated.
  3. Once filling is bubbling hot, fill up corn tortillas (placing them seam side down in a baking dish), sprinkle with cheese and bake for about 15 minutes. This makes a lot of filling. I made only enough to feed my family, and then saved the rest of the filling for later in the week... actually, one time I just ate it plain. YUM!