Stacked cheese enchiladas with butternut chile sauce from Cook Like a Local: Six Ingredients That Can Change How You Cook - and See the World (page 269) by Chris Shepherd and Kaitlyn Goalen

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Notes about this recipe

  • Lsblackburn1 on November 22, 2020

    Excellent flavors! I did dip the tortillas in oil because that’s what I usually do for enchiladas, but everything else was made as written.

  • patioweather on July 20, 2020

    This was phenomenal. It was a bit of work because I was starting from a huge, unpeeled butternut, but with the pre-diced butternut, it would be a snap.

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