Butternut Squash Enchiladas
1 onion, finely diced
2 cloves garlic, minced
1 TB olive oil or canola oil
1 medium butternut squash
6 burrito size flour tortillas
1/2 cup chipotle salsa (or I'm sure any salsa would work, but that's what I had 1/2 a jar of in the fridge!)
1 cup frozen corn
1 jar salsa verde
2 tsp cumin
1/2 tsp nutmeg
6 oz low fat ricotta
1/2 cup shredded cheddar (or mexican cheese)
salt & pepper to taste
- Preheat oven to 425. Cut squash in half lengthwise, scoop out seeds. Spray a baking sheet (I use my Pampered Chef bar pan) with nonstick spray, place squash, cut side down, on sheet and bake for 35 minutes. Remove from oven, let it cool.
- Heat oil in a skillet, add onions. Saute for 3-5 minutes until softened. Add minced garlic, stir for about 30 seconds and remove from heat.
- Scoop out squash into a large bowl and mash with a fork so that it's smooth (but no need to whisk it to be creamy, just get out any chunks).
- Mix in the onion/garlic mixture, 1/2 cup chipotle salsa, corn, cumin, nutmeg, ricotta, salt and pepper. Stir to combine well.
- Prepare a casserole dish with 1/4 cup of salsa verde spread on the bottom.
- Warm up tortillas (I microwave for 30 seconds)
- Spread 3/4 cup of the mixture onto each tortilla, roll up and place seam down in casserole dish.
- Pour the rest of the jar of salsa verde over the top of the tortillas. Using the back of a spoon spread it around to cover evenly.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake at 350 degrees for 30 minutes (or 425 degrees for 15 minutes).
per serving: 326 calories, 9.4g fat, 19mg cholesterol, 821mg salt, 520mg potassium, 51g carbs, 6g fiber, 3g sugar, 12g protein.