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 medium butternut squash (1 1/2 lbs.), peeled, seeded and cut into chunks; 8-oz. pkg. light cream cheese; 2 Tbs. brown sugar; 1 Tbs. ground cinnamon, or more to taste; 1 tsp. garam masala (optional); 2 medium onions, chopped; 8 (8-inch) flour tortillas; 1 cup prepared taco sauce; 1 cups shredded Monterey Jack cheese (8 oz.); 1 large tomato, diced; 1 cup chopped lettuce

Servings: persons

1 medium butternut squash (1 1/2 lbs.), peeled, seeded and cut into chunks
8-oz. pkg. light cream cheese
2 Tbs. brown sugar
1 Tbs. ground cinnamon, or more to taste
1 tsp. garam masala (optional)
2 medium onions, chopped
8 (8-inch) flour tortillas
1 cup prepared taco sauce
1 cups shredded Monterey Jack cheese (8 oz.)
1 large tomato, diced
1 cup chopped lettuce

1
Bring large pot of lightly salted water to a boil.
2
Preheat oven to 350F.
3
Coat 13 x 9-inch glass baking pan with cooking spray; set aside.
4
Add squash to boiling water and cook until tender, about 12 minutes.
5
Drain squash, transfer to large bowl and mash well.
6
Add cream cheese, brown sugar, cinnamon and garam masala if desired; blend with hand mixer until smooth.
7
Adjust seasonings to taste.
8
Mix in half of the onions.
9
To assemble: Place 1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan.
10
Top with taco sauce then sprinkle with cheese.
11
Bake until heated through, about 10 minutes.
12
Serve hot with remaining onions, tomato and lettuce.

1943

kcal

Calories

Fat

235

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 11 ingredients. The key ingredients include: 1 medium butternut squash (1 1/2 lbs.), peeled, seeded and cut into chunks, 8-oz. pkg. light cream cheese, 2 Tbs. brown sugar, 1 Tbs. ground cinnamon, or more to taste, 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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