BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE
Steps:
- Set oven at 400. Cut butternut squash in half and remove seeds. Butter cut side and place in baking pan. Bake about 45 minutes until soft. Cool and spoon cooked squash into bowl. Discard skin. This may be done in advance. Heat oil in a heavy large skillet. Add onion and garlic. Saute on low until very soft. Mix squash, corn and beans into onion mixture. Season with salt and pepper. Warm tortillas in microwave until soft. Place 1 heaping tablespoon of squash mixture into each tortilla. Top with a tablespoon of crumbled feta and roll. Place fold side down in a 9 X 11 greased baking pan. Mix tomatillo sauce with chicken broth to thin it if needed. When the pan is full top enchiladas with tomatillo sauce (or picante sauce). Spread the Jack cheese on top and place in a 350 degree preheated oven for about 20 minutes or until enchiladas are hot. Top each serving with cilantro, green onions, sour cream and chopped black olives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #main-dish #vegetables #dietary #low-sodium #low-calorie #low-in-something #squash #4-hours-or-less
You'll also love
