Flavor Enhancements:
- Add a teaspoon of ground cumin to the enchilada sauce for a warm and earthy note.
- Stir in a quarter cup of chopped fresh cilantro for brightness and herbaceousness.
- Use a chipotle pepper in adobo sauce (minced) for a touch of smokiness and mild heat.
Texture Variations:
- For a crunchy element, sprinkle a quarter cup of toasted pepitas or sunflower seeds on top before baking.
- Add a layer of bell peppers (sliced) or shredded zucchini for extra vegetables and a bit of sweetness.
- Substitute half the tortillas with crispy corn tortillas for a textural contrast.
Sauce Improvements:
- Swap out the canned enchilada sauce for a homemade version. Blend together roasted tomatoes, onions, garlic, and a mild green chile pepper.
- Add a tablespoon of heavy cream to the sauce for a velvety richness.
- Brush the enchiladas with melted butter before baking to create a golden crust.
Presentation Enhancements:
- Serve the enchiladas with a dollop of sour cream, pico de gallo, and shredded cheese.
- Garnish with fresh parsley or cilantro for a pop of color.
- drizzle a bit of sour cream over the top for creamy contrast
Other Tips:
- Use frozen spinach that has been thawed and squeezed dry to prevent excess moisture.
- Roast the butternut squash yourself for a more intense flavor.
- If you don’t have a baking dish, you can make these enchiladas in a skillet. Just cover them with foil and cook until heated through.
The AI has provided us with the news.
I’ve asked Google Gemini the following question, and here’s its response.
Kroger Recipes
Spinach & Butternut Squash Enchiladas
www.kroger.com/r/spinach-and-butternut-squash-enchiladas-recipe/5e7e0a869da07c2b8e4f0446
Any ideas on how to make this better?
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