Main Dishes

Squash Enchiladas

Enchiladas filled with butternut squash and topped with tangy salsa and cheese.
Recipe by Michigan Harvest of the Month™
Close up view of whole-wheat tortillas topped with salsa and shredded cheddar cheese in a white casserole dish.
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Cost per servingPer serving$1.53
Makes8 servings
Total timeTotal1 hour 25 minutes
Prep 10 minutes Cook 1 hour 15 minutes
Prep 10 minutes Cook 1 hour 15 minutes
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Ingredients

Makes 8 servings. Check items off as you go.
  • 1 large butternut squash
  • 6 ounces cheddar cheese shredded (can also use Colby or Monterey Jack)
  • ¼ cup onion chopped and sauteed
  • 8 whole-wheat tortillas
  • 2 cup chunky salsa
  • cooking spray

Directions

  1. Preheat oven to 400 F.
  2. Spray baking pan with cooking spray.
  3. Rinse the outside of the squash.
  4. Carefully, cut squash in half with a large knife.
  5. Scrape out seeds with a spoon and rinse with water. Dry and save seeds to roast later, if desired.
  6. Cut each squash half into halves.
  7. Place squash cut-side down in a microwave-safe bowl.
  8. Microwave squash on high for 8-10 minutes, or until soft. Let cool.
  9. Scoop out the inside of the squash and mash. Combine mashed squash with onions.
  10. Place ¼ cup of squash mixture into each tortilla.
  11. Roll tortillas and place into baking pan.
  12. Top tortillas with salsa and cheese.
  13. Cover pan with aluminum foil and bake for 8 minutes.
  14. Remove foil and bake uncovered for 2 additional minutes.

Nutrition per serving

1 serving is 1 enchilada
  • Sodium386mg
  • Calories288
  • Carbohydrates39g
  • Fiber4.1g
  • Fat10g
  • Protein10g
Serving: 1 enchiladaCalories: 288calCarbohydrates: 39gProtein: 10gFat: 10gSodium: 386mgFiber: 4.1g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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