This dish is a great reason to be happy about autumn: It’s pretty and flavorful, and embodies the best of Mexican comfort food. We are a huge enchilada family, and this is definitely the enchilada dish of the season.
If you are looking for vegetarian enchiladas, just skip the chicken, and add a bit more squash or black beans. And you have some herb choices; parsley doesn’t add the same kind of authentic and aromatic Mexican punch as cilantro, but if you have people in your family who hate cilantro, putting it in a dish can be a deal breaker. The parsley at least allows for a pop of green and an herbal note.
You can get butternut squash pre-cubed in many supermarkets, which you can cut into smaller cubes, or just peel and dice it yourself. The skin of the squash is very thick so you’ll probably have to go over it twice with a good vegetable peeler. Slice in half lengthwise, scoop out the seeds, then cut into ½-inch pieces.