Stuffed with shredded squash, onions, and creamy goat and Jack cheeses, these enchiladas do double duty, providing a holiday main course for vegetarian guests and a satisfying side dish that sidles up to turkey very nicely for everyone else. A food processor makes short work of shredding the winter squash, but you can use spiralized squash from the grocery store to save time if you like.


2 tablespoons olive oil

6 cups shredded butternut squash (from a 2-pound squash)

1 medium white onion, finely chopped

Kosher salt and freshly ground black pepper

1 pound Monterey Jack cheese, shredded

10 ounces goat cheese, crumbled

Vegetable oil, for frying

24 corn tortillas

6 cups red chile sauce (see recipe below), at room temperature


4 tablespoons olive oil

2 white onions, coarsely chopped

6 plump garlic cloves, coarsely chopped

1 tablespoon all-purpose flour

1 1/2 cups New Mexico red chile powder

8 cups water

1 teaspoon dried oregano Kosher salt

Makes 24 enchiladas, serving 10–12


  1. Heat the olive oil in a large skillet over moderate heat. Add the shredded squash and onion and cook, stirring occasionally, until softened, about 10 minutes. Remove from the heat and season with teaspoon salt and teaspoon pepper. Transfer to a large bowl and let cool, stirring occasionally to speed up the process.
  2. Set aside 2 cups of the Jack cheese for topping the enchiladas. Stir the remaining Jack cheese and the crumbled goat cheese into the squash mixture. Set aside.
  3. Heat about inch vegetable oil in a small skillet over moderately high heat. When the oil shimmers, add 1 tortilla at a time, holding under the oil with tongs until just softened, 10 to 15 seconds. Use the tongs to remove the tortilla, letting any excess oil drip back into the skillet before transferring it to a plate. Repeat with the remaining tortillas, stacking them on the plate as you go.
  4. Once you have fried all the tortillas, heat the oven to 400°.
  5. Line up the tortillas, red chile sauce, and filling in front of you, as well as a plate on which to roll the enchiladas and two large gratin dishes. Dip 1 fried tortilla into the chile sauce, letting the excess drip back into the bowl. Lay the tortilla on the plate. Spread about 3 tablespoons of the filling down the middle of the tortilla. Roll the tortilla snugly around the filling then place it, seam side down, in one of the gratin dishes. Continue with the remaining tortillas and filling, arranging the enchiladas close together in the dish. (Enchiladas can be made up to this point, wrapped tightly, and refrigerated for up to 1 day.)
  6. Pour the remaining chile sauce over the enchiladas, leaving the ends bare so they crisp up in the oven. Sprinkle the reserved Jack cheese evenly over the tops.
  7. Bake, uncovered, until the cheese is bubbling and the edges of the tortillas are crisp, 15–20 minutes. Remove from the oven and serve hot.


  1. Heat the olive oil in a large heavy pot over moderate heat. Add the onions and garlic and cook, stirring occasionally, until very soft, about 15 minutes.
  2. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Add the chile powder and stir until a thick paste forms. Add the water, oregano, and 1 teaspoons kosher salt. Bring to a boil, then reduce the heat to moderately low and simmer gently, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.
  3. Taste and season with salt if needed. Use immediately or remove from the heat and cool completely before refrigerating or freezing.