Recipe Finder

The Washington Post

Squash and Corn Enchiladas

Squash and Corn Enchiladas 4.000
Mar 28, 2007

While spring recipes are waiting to be sprung, try this dish from Ann Martin Rolke, a Sacramento culinary consultant whose career includes kitchen time at Red Sage in downtown Washington.

These enchiladas have three things going for them: They offer an unexpected flavor combination of sweet and heat, they make a satisfying meatless meal, and they're a good way to use that spare can of pumpkin puree in the pantry. For some colorful crunch, add a half-cup of diced red bell pepper. Using prepared salsa verde is the quicker option, but a homemade version would up the ante.

Serve with a lightly dressed salad of jicama, red onion and baby spinach.

Servings: 4
  • 1 can (15 ounces) pumpkin puree
  • 10 ounces frozen corn kernels (may substitute fresh corn kernels)
  • 1/2 cup finely diced yellow onion
  • 1/2 cup pecan pieces
  • 1 tablespoon medium clove garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika or chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 6-inch corn tortillas (from the dairy case)
  • 1 ounce baby spinach leaves, washed and patted dry (optional)
  • 1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
  • 1 1/2 cups grated or shredded Monterey Jack or pepper Jack cheese


Preheat the oven to 350 degrees. Spray a 9-by-12-inch baking dish with nonstick cooking oil spray.

In a medium bowl, combine the pumpkin, corn, onion, pecans, garlic, cumin, paprika or chili powder, salt and cinnamon. Taste and adjust the seasoning as needed.

Separate the 8 corn tortillas and lay them on a work surface. Spoon equal amounts of the pumpkin mixture down the center of each tortilla. Lay a few baby spinach leaves on top of the mixture, if desired, and roll to close. Place seam side down in the baking dish. Top the enchiladas with the salsa, spreading it to cover, and sprinkle the cheese on top. Bake for 20 to 25 minutes or until the cheese has browned and the filling is hot. Place 2 enchiladas on each plate; serve immediately.

Rate it

Recipe Source

Adapted from Rolke's "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" (Wiley, 2007).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (1)

Rate this recipe

Nutritional Facts

Calories per serving: 510

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 9g 45%

Cholesterol: 38mg 13%

Sodium: 629mg 26%

Total Carbohydrates: 58g 19%

Dietary Fiber: 10g 40%

Sugar: n/a

Protein: 18g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments