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Butternut Squash Enchiladas

Serves: Makes 8 servings  |  Prep Time: 10 minutes  |  Cook Time: 15 minutes

Ingredients

  • 1 medium peeled and seeded butternut squash
  • 1/4 cup chopped sautéed onion
  • 1/4 cup finely chopped walnuts (optional)
  • 1 package 8 whole wheat tortillas
  • 6 ounces shredded cheddar, colby or monterey jack cheese
  • 1 6 ounce jar salsa

Preparation

  1. Preheat oven to 400°F.
  2. Grease a large baking pan and set aside.
  3. Cut squash into quarters.
  4. Place in microwave safe bowl.
  5. Microwave for 6 minutes or until soft.
  6. Mash squash, add onions and walnuts.
  7. Place 1/4 cup of mixture on a tortilla.
  8. Roll and place into pan.
  9. Repeat for all tortillas.
  10. Cover with salsa and cheese.
  11. Cover with aluminum foil and bake for 8 minutes.
  12. Uncover and bake for 2 more minutes.

Nutrition Information

12 grams total fat, 4 grams saturated fat, 20 milligrams cholesterol, 470 milligrams sodium, 4 grams fiber, 4 grams sugar

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