Recipe: After the Slopes, Head to the Kitchen

By Pam's Plate Dec 9, 2016
When the ski-day is done, there’s nothing better than a cozy home-cooked meal shared among friends. Here’s a staple from Deer Valley.
Recipe: After the Slopes, Head to the Kitchen

I love having a few favorite recipes in my repertoire for those ski days when I have time to come home and prepare a meal. This recipe for enchiladas with roasted butternut squash is a keeper. It’s a hearty, meatless dish that will satisfy any crowd with layers of unique flavors and cheesy goodness. A Snow Park Lodge staple at Deer Valley Resort, this recipe was created by Executive Chef Brian Denning.


Start to finish: Two hours 

Servings: 8


For the filling:
3 cups butternut squash, roasted and diced
2 cups Anasazi beans, cooked
2 tablespoons olive oil
1 cup shiitake mushrooms, julienned and sautéed in olive oil
1 cup frozen corn, roasted
¼ cup pumpkin seeds, roasted
1 cup cilantro, chopped
Salt and pepper to taste

For assembly:
Eight 8-inch white corn tortillas
1 cup cheddar cheese, grated
1 cup jack cheese, grated
½ cup Cilantro Sour Cream (see recipe below)

- Heat oven to 350 F
- Mix the ingredients for the filling together, careful not to overmix (don’t make into a purée)
- Lay tortillas flat, top each with approximately 1 cup of the filling mix, a dollop of Cilantro Sour Cream and 1/3 cup of both cheeses
- Roll tortillas and place into baking pan. Cover and bake for 20 minutes
- Remove from oven and top with the Roasted Tomatillo Cilantro Sauce (see recipe) and remaining cheese
- Return to oven to melt cheese over the top of the enchiladas
- Use remaining cilantro sour cream as a garnish over the top of the heated enchiladas



Start to finish: 10 minutes
Servings: 8

½ bunch cilantro, washed and chopped
1 lime, zested and juiced
1 ¼ teaspoon garlic, puréed
14 ounces sour cream
1 teaspoon salt
¼ teaspoon black pepper

Combine all ingredients in a mixing bowl and blend thoroughly by hand



Start to finish: 45 minutes


6 pounds, 10 ounces tomatillos, peeled and roasted

4 1/3 bunches cilantro, washed

2/3 cup garlic, puréed

¾ cup plus 4 teaspoons shallots, chopped

3 pounds 5 ounces Anaheim chili peppers, roasted, seeded and peeled

3 pounds 5 ounces poblano peppers, roasted, seeded and peeled

8 teaspoons salt

4 cups water

10 oz. butter, room temperature, cut into half-inch pieces



Purée all ingredients together in a food processor. Bring mixture to a boil in a large sauté pan. Simmer for 20 – 30 minutes, stirring constantly. Turn off heat and mount (add cold butter divided into small tabs) butter into sauce. Chill in refrigerator.  Sauce may be kept refrigerated for up to five days. 

 Hungry for more recipes? Stir up Snowbasin Resort's chili recipe here