Butternut Squash Enchiladas Recipe

Name: Butternut Squash Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 butternut squash (1 1/2 lb.), halved and seeded; 1 medium onion, diced (1 cup); 12 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce; 1 clove garlic, minced (1 tsp. ); 3 oz. reduced-fat cream cheese; 1 tsp. ground cumin; 1/2 tsp. ground nutmeg; 3 green onions, chopped (⅓ cup); 1 16-oz. can enchilada sauce; 8 whole-wheat or corn tortillas; 1 cup shredded reduced-fat Cheddar cheese

Servings: persons

1 Tbs. olive oil
1 butternut squash (1 1/2 lb.), halved and seeded
1 medium onion, diced (1 cup)
12 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
1 clove garlic, minced (1 tsp. )
3 oz. reduced-fat cream cheese
1 tsp. ground cumin
1/2 tsp. ground nutmeg
3 green onions, chopped (⅓ cup)
1 16-oz. can enchilada sauce
8 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese

1
Preheat oven to 350F.
2
Place squash cut-side down on baking sheet.
3
Roast 45 minutes, or until soft.
4
Cool until easy to handle.
5
Scoop squash into bowl, and mash.
6
Heat oil in saucepan over medium-high heat.
7
Add onion, and saute 5 to 7 minutes, or until soft.
8
Add chipotle, adobo sauce, and garlic.
9
Cook 1 minute, stirring often.
10
Stir in mashed squash, cream cheese, cumin, and nutmeg.
11
Cook 3 minutes more, or until heated through.
12
Remove from heat, and fold in green onions.
13
Preheat oven to 350F.
14
Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish.
15
Lay tortillas on baking sheet, and warm 3 minutes in oven to soften.
16
Divide filling among tortillas, and roll loosely.
17
Place filled, rolled tortillas in baking dish.
18
Top with remaining enchilada sauce and Cheddar cheese.
19
Bake 30 minutes, or until top begins to brown and sauce is bubbly.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 butternut squash (1 1/2 lb.), halved and seeded, 1 medium onion, diced (1 cup), 12 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce, and more.

Yes, Butternut Squash Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Enchiladas

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