BUTTERNUT SQUASH & MUSHROOM ENCHILADAS

Butternut Squash & Mushroom Enchiladas image

Provided by My Food and Family

Categories Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 14

Ingredients

12 oz. VELVEETA, cut into 1/2" cubes, divided
1 jar (16 oz.) tomatillo salsa
1/4 cup extra virgin olive oil, divided
1 white onion, finely chopped
1 clove garlic, finely chopped
1-1/2 lb. butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
2 tsp. TACO BELL® Reduced Sodium Taco Seasoning Mix
1/4 tsp. freshly ground black pepper
4 cups shiitake mushrooms, thinly sliced
12 (6-inch) corn tortillas, warmed
1/4 cup red onion, thinly sliced
1 fresh jalapeño pepper, thinly sliced into rounds
1/2 bunch fresh cilantro, chopped
1 lime, cut into wedges

Steps:

Preheat oven to 400°F.
In a microwave-safe bowl, add 8 oz. of cubed VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa.
In a large sauté pan over medium high heat, heat 2 Tbsp. of olive oil. Add onion and garlic and cook for 1 min. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 min. Remove and set aside in a medium bowl.
In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 min. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13" casserole dish, spread ¼ cup of salsa verde sauce.
Place ¼ cup of filling onto the center of each tortilla, then roll up and place seam side down in the casserole dish. Pour 1-1/2 cups of salsa verde sauce over enchiladas, top with remaining cubed VELVEETA and bake for 25 min. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g