Recipe For Butternut Squash Enchiladas
To create a clean twist on a classic enchilada we ve used sweet soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce.
Recipe for butternut squash enchiladas. Roll it up tightly then place seam side down in the baking dish. Top with 1 tablespoon cheese. One of my favorite veggies to make during the fall is butternut squash.
Butternut squash enchiladas are filled with butternut squash perfectly spiced black beans cheese and enchilada sauce. But the first written recipe for enchiladas was in an 1831 cookbook called el cocinero mexicano. Butternut squash black beans tomatoes cilantro and spices are simmered in a skillet with green chilies and jalapeno.
Remove from microwave and stir in 2 cups of salsa. Pour remaining enchilada sauce over the top. The perfect vegetarian meal for fall and they freeze well too.
Baking dish coated with cooking spray. Pour 2 cups of the enchilada sauce into a 9 x 13 inch baking dish. 1 2 medium butternut squash peeled seeded and cut into 2 1 2 by 1 2 inch sticks.
1 4 cup vegetable oil 3 4 teaspoon chili powder plus more for sprinkling. These vegetarian enchiladas are delicious and perfect for meatless mondays or any day of the week. Roll up and place seam side down in prepared dish.
Of cubed velveeta and microwave on high for 1 minute. In a microwave safe bowl add 8 oz. Sprinkle some cheese down the middle followed by some of the bean mixture and finally some of the roasted squash.