BUTTERNUT SQUASH ENCHILADAS
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.
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Mystic _zee
[email protected]I'm a professional chef. I'm always looking for new and innovative recipes. I can't wait to try this one!
Sindhi Chokro
[email protected]I'm on a low-carb diet. Do you have any suggestions for how to make these enchiladas lower in carbs?
Opio Henry
[email protected]I'm a vegetarian. Can I use a different type of protein in these enchiladas?
The ink Demon
[email protected]I'm allergic to butternut squash. Do you have any suggestions for a substitute?
David Mutinda
[email protected]This recipe looks delicious! I'm going to make it for my next dinner party.
Superdragon 789
[email protected]Can't wait to try this recipe!
Osama Afghan
[email protected]Yum!
Niaz Ahmad
[email protected]These enchiladas were a bit bland for my taste. I would recommend adding some more spices to the filling.
Emile Bonn
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. They're perfect for a potluck or a weeknight dinner.
Kola Badmus
[email protected]The butternut squash filling was a bit too runny for my taste, but the overall flavor of the enchiladas was still good.
Ryan McGrath
[email protected]These enchiladas were easy to make and so delicious! I used a store-bought enchilada sauce to save time, and it worked out great.
Obamelang Langwane
[email protected]I'm not a huge fan of butternut squash, but I was pleasantly surprised by how much I enjoyed these enchiladas. The sweetness of the squash paired perfectly with the savory enchilada sauce.
Abas Mughal
[email protected]These butternut squash enchiladas were a hit with my family! The filling was creamy and flavorful, and the tortillas were perfectly crispy. I will definitely be making this recipe again.