Zutaten für Enchiladas Calabaza
- Butternut Squash
- 4 ounces cream cheese (softened)
- 1/4 cup chopped scallions
- Chili Powder
- Ground Cumin
- Coriander
- Oregano
- Salt
- Cinnamon
- Corn Tortillas
- 1 1/2 cups salsa
- 1 1/2 cups shredded Mexican cheese blend
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Zubereitung von Enchiladas Calabaza
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups cooked and mashed butternut squash, 4 ounces cream cheese (softened), 1/4 cup chopped scallions, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and salt and pepper to taste. Mix until smooth and creamy.
- Warm corn or flour tortillas (12-15, 6-inch) individually in a dry skillet over medium heat for about 15-20 seconds per side, or until pliable.
- Fill each tortilla with approximately 1/4 cup of the butternut squash filling. Roll tightly and place seam-down in a lightly greased 9x13 inch baking dish.
- Pour 1 1/2 cups of your favorite salsa evenly over the enchiladas.
- Sprinkle generously with 1 1/2 cups shredded Mexican cheese blend (Monterey Jack, cheddar, etc.).
- Cover the baking dish with foil and bake for 25-30 minutes, or until heated through and the cheese is melted and bubbly. Remove foil during the last 5 minutes of baking to allow the cheese to brown slightly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
26g
Fat
43g
Carbs
15g
