Chipotle butternut squash and Swiss chard enchilada casserole from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Cheri on December 11, 2014

    This was really good. More like Mexican lasagna, as you don't roll the enchiladas, instead layer ingredients. I added some pepper jack and cojito. The spicy sauce and sweet squash tempered with the buttery chard and black beans was a very tasty and satisfying combination. Made in two pans, and froze 1/2 of the recipe, hope it is as good later as it was on the first round.

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