VeganMediumFree

Butternut Squash Enchiladas with Ancho Chile

Name: Butternut Squash Enchiladas with Ancho Chile
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 White onion; 3 cloves Garlic; 2 Tomatoes; 600 g Butternut squash; Cilantro; 3 Ancho chile; Salt; 12 Corn tortillas; Black pepper; 1 cdita Cumin; 3 tbsp Vegetable oil

50 min (20 prep + 30 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 30, 2026 · Updated: May 12, 2026

Vegan enchiladas filled with roasted butternut squash in rich ancho chile sauce.

About this recipe

Enchiladas filled with roasted butternut squash, bathed in a deep ancho chile sauce. A vegan recipe that celebrates the earthy, smoky flavours of traditional Mexican cooking.

History & Origin

Enchiladas are one of the most iconic dishes in Mexican cuisine, with a history stretching back to pre-Hispanic times when the Aztecs were already bathing tortillas in chile sauce. The name comes from the Nahuatl "chillapitzalli", meaning "covered in chile", and from that basic concept — a filled tortilla rolled and bathed in chile sauce — countless regional variations have developed across Mexico. Ancho chile enchiladas are particularly popular in central Mexico: the ancho chile, which is the dried ripe poblano pepper, delivers a deep, slightly sweet and smoky flavour with a moderate heat that awakens the palate without overwhelming it. Butternut squash as a filling is a brilliant vegan solution that connects to ancient Mesoamerican culinary roots, since squash formed part of the sacred food trinity — maize, beans and squash — that sustained pre-Hispanic civilisations for millennia. This recipe demonstrates that Mexican vegan cooking is not a compromise or imitation, but an authentic expression of ancestral flavours and techniques.

Estimated cost

$6.00

Total cost

$1.50

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

280

Calories

Protein

46g

Carbohydrates

Fat

Fiber

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C. Place the butternut squash cubes on a baking tray, drizzle with 1 tablespoon of oil and season with salt. Roast for 25 minutes until tender and lightly caramelised.
2
Toast the ancho chiles on a dry comal or grill pan for 30 seconds each side until aromatic. Soak in hot water for 15 minutes. Drain and set aside.
💡 Do not over-toast them or the sauce will turn bitter.
3
Char the tomatoes and half an onion directly on the comal until lightly blackened. Blend together with the soaked chiles, 2 garlic cloves, the cumin and 150 ml of the soaking water.
4
Heat 2 tablespoons of oil in a saucepan over medium-high heat. Pour in the ancho chile sauce (pass through a sieve) and cook for 8-10 minutes, stirring, until it thickens and deepens in colour. Season with salt and pepper.
5
Warm the corn tortillas on a comal or in the microwave until pliable. Quickly dip each tortilla in the ancho chile sauce to coat it.
6
Fill each tortilla with roasted butternut squash cubes, fold or roll and place in an ovenproof dish. Pour the remaining ancho chile sauce over the top.
7
Bake for 10 minutes to allow everything to come together. Garnish with fresh cilantro and serve with rice and beans on the side if desired.
💡 You can prepare the sauce a day in advance and store in the fridge.