Butternut Squash Enchiladas
- 2 small butternut squash (about 2 1/2 pounds total), halved
- 2 tablespoons olive oil
- 1/4 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 cup drained canned corn
- 12-16 6-inch-diameter corn tortillas
- 2 cups grated Monterey Jack cheese (about 8 ounces)
- 2 cups grated mozzarella cheese (about 8 ounces)
- Salsa Verde or Tomatillo Sauce
- Sour Cream
- This recipe is vegetarian
- Produce
- Butternut squash, small (2)
- Corn, canned (1/2 cup)
- Garlic (1 tablespoon)
- Onion (1/4 cup)
- Condiments
- Salsa verde or tomatillo sauce (1)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Bread & Baked Goods
- 6-inch-diameter corn tortillas (12)
- Dairy
- Monterey jack cheese, grated (2 cups)
- Mozzarella cheese, grated (2 cups)
- Sour cream (1)
Preparation
Read recipe preparation on thevintagemixer.com
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Recipe Stats
Published October 28, 2009 (3 years ago).
5 people saved this recipe.
