Are you tired of feeling stuffed and weighed down after a huge meal of Mexican food? While we have all over-indulged on these delicious meals, there is a healthy version to try too! This recipe provides the same great taste as regular enchiladas but packs in many more nutrients.
Squash Enchiladas
Enchiladas
1 butternut squash halved and seeded
Cooking spray
1 cup diced onion
1 teaspoon ground cumin
½ teaspoon ground nutmeg
8 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese
Homemade Red Sauce
Cooking spray
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 teaspoons chili powder
Salt and pepper
4 heaping tablespoons tomato paste
2 cups vegetable broth
Set the oven to 400°F. Toss the butternut squash pieces with cooking spray and spread evenly on a baking sheet. Sprinkle with salt, pepper, and cumin. Roast until tender and slightly browned, toss after about 20 minutes. Remove the pan from the oven and lower the temperature to 350 °F.
Toss together the roasted butternut squash pieces and the cheese. Spray a skillet with cooking spray and heat on medium high. When the spray is shimmering, lay a single tortilla in the pan. Cook for a few seconds on each side. Repeat with remaining tortillas.
Pour about a 1/2 cup of red sauce into the bottom of a baking pan. Spread about 2 tablespoons of squash-cheese filling in a line across the middle of a tortilla. Roll the filled tortilla and place seam side down in the pan. Repeat for the rest of the tortillas and filling. Top with the remaining red sauce, sprinkle with a cheese, and place into oven. Bake for 20 minutes until warmed through and the cheese has melted.
For the red sauce: Heat a generous amount of cooking spray in a saucepan over medium-high heat. When the spray is shimmering, sprinkle the flour and spices into the pan, whisking constantly. Cook for another 20 to 30 seconds. Add the tomato paste and whisk for another 10-15 seconds to avoid burning. You will have a blob in the bottom of your pan. Whisk continuously while adding the broth and continue until sauce is smooth. Bring to a quick boil, then reduce the heat and let simmer for 5 minutes. Season with salt and pepper.
