Squash Enchiladas

kbianconi12
kbianconi12 Posts: 7 Member
edited November 2024 in Recipes
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

Replies

  • DaddieCat
    DaddieCat Posts: 3,643 Member
    Allspice seems a weird choice for this, personally.

    Other than that, it sounds delicious.
  • daremightythings
    daremightythings Posts: 247 Member
    oh that sounds incredible.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    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!
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