What I Cook

Squash Enchiladas Recipe

By Belinda Published: August 17, 2012

• Yield: 4 (2 Servings)
• Prep: 15 mins
• Cook: 20 mins
• Ready In: 35 mins

Certainly better with not-frozen squash, but on a weeknight, this is great.

Ingredients

• 1 package butternut squash frozen (or prep & cook a 1.5# squash)
• 1/3 cup cream cheese
• 1 tbsp brown sugar
• 1 tbsp cinnamon
• 2 tsp curry powder
• 1/2 tsp cayenne more or less as you like
• 1/2 cup red onion chopped
• 4 8 inch tortillas
• 1 cup taco sauce fresh or prepared
• 1 cup pepper jack grated
• lettuce chopped, romaine is nice
• cherry tomatoes chopped

Instructions

1. Preheat oven to 350. Prepare squash according to package directions.
   
2. Stir together first 7 ingredients in a bowl.
   
3. Assemble enchiladas by spooning equal amounts of the squash filling into each tortilla and wrapping tightly. Place each one seam-side down in a lightly oiled baking dish.
   
4. Cover with taco sauce and cheese. Bake for 20 minutes or until the cheese is melted as you like it.
   
5. Let stand 5 minutes and serve topped with lettuce and tomatoes.