Squash Enchiladas

kbianconi12

Ingredients:
1 12 ounce package of frozen winter squash thawed
1/4 tsp. allspice
1 19 ounce can enchilada sauce, divided
12 6 inch corn tortillas
1 medium-size onion diced
1.5 cup shredded cheese divided

-Preheat oven 450 degrees
-Coat a 9x13 baking dish with cooking spray
-Combine squash and allspice in a medium bowl and mixed well
-Pour 1/2 cup of enchilada sauce on a plate and 1/2 cup in a prepared baking pan; spread evenly over the bottom of the pan
-Soak 1 corn tortilla in the sauce on the plate for 30 seconds. Remove the tortilla from the sauce and place on a clean plate. please to tbsp. of squash, 2 tsp. onion and 1 tbsp. of cheese in the center of the tortilla. Roll up burrito style and place in the baking pan, seam side down. Repeat this process until all tortillas are filled.
-Cover the enchiladas with the remaining sauce; sprinkle with the remaining cheese. Bake uncovered, 15 minutes until cheese is melted and bubbly.

Nutrition info 1/6 of recipe
Calories: 300 kcal
Fat: 12 g
Sat. fat: 5g
Sodium: 780 mg
Carbs: 40g
Fiber: 5g
Protein: 12g

DaddieCat

Allspice seems a weird choice for this, personally.

Other than that, it sounds delicious.

daremightythings

oh that sounds incredible.

Queenmunchy

Cheesy Zucchini Enchiladas are almost the same recipe and they're DELICIOUS. I make burritos for my family based on this and add in all kinds of vegetables and chicken and flash freeze. The liquid from the zucchini mixed with the cheese makes it seem like there is so much more cheese!