Butternut Squash Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 496.7 mg
  • Total Carbs: 65.1 g
  • Dietary Fiber: 9.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Butternut Squash Enchiladas calories by ingredient
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Number of Servings: 6


    3 cups peeled and chopped butternut squash
    1 cup Chickpeas (garbanzo beans)
    6 flour tortillas
    1/4 cup Orange-Green Tomato Relish (see my recipe)
    1 cup Yellow Sweet Corn, frozen or canned
    6 servings Chef Meg's Mole Sauce (see recipe - I used 1 cup)
    Salt and pepper to taste


Preheat oven to 425 degrees.
After peeling and chopping the squash, place in greased casserole dish and bake for 30 minutes or until soft to the touch (but not mushy).
Remove squash to bowl and mash with potato masher until smooth. Add relish, chickpeas, corn, and salt and pepper to taste.
Mix it up!
Re-grease casserole dish.
Lay out a tortilla on a plate and scoop in 3/4 cup on the squash mix. Roll firmly and place in casserole dish. Repeat 5 more times.
Pour Mole sauce on top, covering the tortillas evenly. Cover with Aluminum Foil.
Bake at 425 for 20 minutes, remove, and serve with rice and salad.

Serving Size: 6 servings, one tortilla each

Number of Servings: 6

Recipe submitted by SparkPeople user JWARD199.

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