Butternut Squash Enchiladas

Author:Inspired by Vegetarian Times
Yield:8 Serving(s)
Category:Main Courses


1 tbsp. olive oil
butternut squash, halved and seeded (11/2 lb)
medium onion, diced (1 cup)
chipotle chilies in adobo sauce (from a can), drained and diced + 1 tbsp. of the sauce
1 cloves garlic, minced (1 tsp)
3 oz. reduced-fat cream cheese
1 tsp. ground cumin
1/2 tsp. ground nutmeg
green onions, chopped (1/3 cup)
16 oz. enchilada sauce
whole-wheat or corn tortillas
1 cups shredded reduced-fat Cheddar cheese


  1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft. Cool until easy to handle. Scoop squash into bowl, and mash.
  2. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
  3. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through. Remove from heat, and fold in green onions.
  4. Preheat oven to 350°F. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften. Divide filling among tortillas, and roll loosely. Place filled, rolled tortillas in baking dish. Top with remaining enchilada sauce and Cheddar cheese. Bake 30 minutes, or until top begins to brown and sauce is bubbly.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Trans Fat
Cholesterol 18mg6%
Sodium 718mg30%
Total Carbohydrate 31g10%
Dietary Fiber 4g16%
Total Sugars 3g
Includes Added Sugars
Protein 9g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.