Dinner

Butternut Squash and Corn Enchiladas is for Dinner.

Butternut Squash and Corn Enchiladas takes 30 minutes to prepare.

Butternut Squash and Corn Enchiladas takes 25 minutes to cook.

Butternut Squash and Corn Enchiladas makes 10 servings.

The ingredients for Butternut Squash and Corn Enchiladas are:

1 Butternut Squash ( ~20 oz), baked, peeled, and cubed
1/2 Red Onion, diced
1 cup fresh or frozen corn
1 package tortillas (small size)
1 jar salsa
Shredded mexican or cheddar type Cheese

Here is how you make Butternut Squash and Corn Enchiladas:

To bake butternut squash:microwave in a couple tablespoons of water, cut side down about 12 minutes, depending on your microwaveORpreheat oven to 350 deg F, cut squash in half, remove seeds and bake in a 13 x 9 pan with 1/4 cup water to keep moist for about an hour.Allow to cool, peel and cut into cubes.Once squash is baked, peeled and cubed:Cook diced red onion in a little oil or use ligcooking spray in a cast iron or heavy bottomed skillet until translucent.Add corn and baked squash to onion and mash together thoroughly in skillet with fork.Put a heaping tablespoon of mixture into each tortilla.Add a tablespoon of shredded cheese to each and roll up tortilla.Lightly grease 13 x 9 pan (use a baking spray such as PAM).Place filled and rolled up tortillas in pan.Pour jar of salsa over the top of tortillas and garnish with a light sprinkle of any remaining shredded cheese.Bake 25 minutes at 350degF.Serve hot as is for dinner or add garnishes such as diced tomatoes, corn, cilantro, sliced olive, fat free sour cream or cut into smaller slices for an appetizer. These freeze well too - individual servings can be quickly reheated in microwave.2 enchiladas = 1 serving.About 10 servings (assuming 20 small tortillas per package)Number of Servings: 10Recipe submitted by SparkPeople user BEAMBETS.

The nutritional information for Butternut Squash and Corn Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 217.6

• Total Fat: 5.4 g
• Cholesterol: 10.0 mg
• Sodium: 377.1 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 5.6 g
• Protein: 6.3 g

Butternut Squash and Corn Enchiladas is Mexican cuisine.