Buttercup squash enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 buttercup squash, halved, seeds removed1 yellow onion, chopped1 ear of fresh corn, shucked, or 1 can of corn2 red tomatoes2 tomatillos2 jalapeno peppers4 cloves of garlic2 chipotle peppers in adobo sauce (with about 1 tbsp of adobo sauce)cooking sprayshredded monterey jack or cheddar cheese6 large tortillas (I used flour, but generally prefer corn)1/2 cup sour creamparsley or cilantro for garnishsalt and pepper
Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 45 minutes. Cool squash and spoon into bowl.
Lightly spray another roasting pan. Place tomatoes whole and roast for about 30-40 minutes. Roast whole peppers and half garlic for about 10-15 minutes. Remove from pan and let cool. Puree roasted veggies with half chopped onion, chipotles, salt and pepper. Set aside.
Heat oil in heavy large skillet over medium heat. Saute rest of onions, remaining garlic, and corn. Mix in squash. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Top with sour cream. Sprinkle with parsley or cilantro for garnish.
Serving size = 1 enchilada.
Number of Servings: 6
Recipe submitted by SparkPeople user DOREMI78.
Lightly spray another roasting pan. Place tomatoes whole and roast for about 30-40 minutes. Roast whole peppers and half garlic for about 10-15 minutes. Remove from pan and let cool. Puree roasted veggies with half chopped onion, chipotles, salt and pepper. Set aside.
Heat oil in heavy large skillet over medium heat. Saute rest of onions, remaining garlic, and corn. Mix in squash. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Top with sour cream. Sprinkle with parsley or cilantro for garnish.
Serving size = 1 enchilada.
Number of Servings: 6
Recipe submitted by SparkPeople user DOREMI78.
Nutritional Info Amount Per Serving
- Calories: 255.4
- Total Fat: 8.8 g
- Cholesterol: 17.9 mg
- Sodium: 335.9 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 3.9 g
- Protein: 7.9 g
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