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Close up view of whole-wheat tortillas topped with salsa and shredded cheddar cheese in a white casserole dish.

Squash Enchiladas

Squash Enchiladas

Enchiladas filled with butternut squash and topped with tangy salsa and cheese.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Main Dishes
Cuisine Mexican
Servings 8 Servings

Ingredients
  

  • 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

Instructions
 

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

Notes

Change it Up
  • Any type of squash can be used for this recipe, including acorn squash.
Prep Tip
  • Microwaving the squash for a minute can help soften it for easier cutting.

Nutrition

Serving: 1 enchiladaCalories: 288calCarbohydrates: 39gProtein: 10gFat: 10gSodium: 386mgFiber: 4.1g
Keyword 5 Ingredients or Less, Freezer Meals, Meatless, Vegetarian, Winter Squash