Butternut Squash Enchiladas
Ingredients
The filling
-
1
whole
butternut squash, peeled, seeded and cut into ¼-inch x 3-inch sticks
-
1
medium
white onion, cut into long slivers, ¼ inch thick
-
1
whole
red bell pepper, seeded and cut into ¼-inch strips
-
3
tablespoons
vegetable oil
-
to taste
salt
-
to taste
pepper
The assembly
-
½
cup
vegetable oil
-
12
pieces
corn tortillas
-
12
ounces
red enchilada sauce
-
½
cup
queso fresco, crumbled
-
to taste
cilantro, chopped
Instructions
- Preheat the oven to 375°F.
- Toss the squash, onion, and bell pepper in 3 tablespoons of oil, then season with salt and pepper.
- Roast the vegetables in the oven for 20 minutes until soft and beginning to brown.
- Heat ½ cup of oil in a small skillet over medium heat.
- Dip each tortilla in the hot oil for 10 seconds on each side.
- Fill each tortilla with the roasted vegetables, roll them up, and place them in a casserole dish.
- Pour the red enchilada sauce over the tortillas, ensuring they are well covered.
- Bake for 20–25 minutes until heated through.
- Garnish with crumbled queso fresco and chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
10mg
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