Michele's Mexican Butternut Squash Enchiladas
Prep Time
Beginning to end - 90 minutes
Prep Notes
These vegetarian enchiladas are rich, deliciousness comfort food - without ANY of the unhealthy side effects of meat & cheese - just filled with luscious, satisfying Mexican Butternut Squash.
First - make a batch of my Mexican Butternut Squash
Next - make a batch of my Outstanding Red Chili Enchilada Sauce
Cooking Time
60 minutes squash - 30 minutes baked enchiladas
Yields
8 - 10 Enchiladas
Ingredients
1. First make a batch of my Mexican Butternut Squash
2. Second make a batch of my Outstanding Red Chili Enchilada Sauce
Use organic corn tortillas
Directions
Once you have made the mexican squash filling and enchilada sauce you are ready to assemble the enchiladas and bake.
- Preheat oven to 350 F.
- Layer a 13 x 9 casserole dish with parchment paper or, lightly spray with coconut oil.
- Heat sauce in fry pan or wide-mouth sauce pan until hot and boiling gently.
- Remove sauce from heat and carefully submerge one corn tortilla for only a few seconds to heat and soften the tortilla, not cook it.
- Remove the sauce softened tortilla and place on plate.
- Scoop a few tablespoons of filling onto the center of the tortilla and fold over. Using a spatula, begin making a row of enchiladas seam side down in your prepared casserole dish.
- Once your baking dish is filled with rolled enchiladas, spoon additional sauce over each enchilada and bake uncovered in 350 F. degree over for approximately 30 minutes, or until enchiladas are hot.
- Top with slices of avocado & a sprinkle of fresh chopped cilantro if desired.
If you eat cheese - feel free to cover your enchiladas with the cheese of your choice before baking.
Notes
If you do not want to fill individual enchiladas - you can create a mexican layered casserole by cutting the organic corn tortillas into squares and layer the ingredients into you casserole dish much like making a lasagna:
- Prepare casserole dish as above.
- Spoon a small amount of enchilada sauce into bottom of prepared casserole dish and swirl it around to completely coat the bottom.
- Add single layer of cut tortillas.
- Spoon half the Mexican Squash mixture over tortillas and spread evenly.
- Cover squash mixture with another layer of tortillas.
- Ladle sauce over the layer of tortillas.
- Repeat
- Bake uncovered in 350 F. degree over for approximately 30 minutes, or until casserole is hot.
Credit
This one is mine folks! For over 70 delicious, nutritions, healthy recipes - check out my book BODY SPEAK! Available on Amazon!