Category: Vegetarian Dishes

Serves: 8

Ingredients

• 1 Tbsp olive oil
• 1 butternut squash, halved and seeded
• 1 medium onion, diced
• 1-2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbsp sauce
• 1 clove garlic, minced
• 3 oz. reduced fat cream cheese
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• 3 green onions, chopped
• 1 16 oz can enchilada sauce
• 8 corn tortillas
• 1 cup shredded reduced fat cheddar cheese

Directions

1. Preheat oven to 350F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
2. Heat oil in saucepan over medium-high heat. Add onion and saute 5 to 7 minutes, or until soft. Add chipotle, adobo sauce and garlic. Cook 1 minutes, stirring often.
3. Stir in mashed squash, cream cheese, cumin and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
4. Spread 1 cup enchilada sauce over bottom of 13 x 9 inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.

Nutrition Facts

Calories 206, Protein 9g, Fat 9g (Sat 4g), Carbohydrates 31g, Cholesterol 18mg, Sodium 718mg, Fiber 4g, Sugar 3g