I love anything mexican, and these were so good! You didn’t miss the meat – I promise if you try them you will like them! The original recipe added black beans, which I omitted 🙂 Wish I got a better pic of them, this one is NOT very pretty!
3 cups cooked, unseasoned, mashed or pureed butternut squash
8 ounces cream cheese, softened
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon salt
2 cloves minced garlic
2 jalapenos, seeded and minced
2 cups shredded Mexican-blend cheese, divided
1 16-ounce jar fire-roasted chipotle enchilada sauce, divided
1. Preheat the oven to 375 degrees and spray a large rectangular baking dish with cooking spray.
2. In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos .Add in about half a cup of the enchilada sauce and 1 cup of the cheese.
3. Place a generous amount of filling in each flour tortilla and roll tightly. Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
4. Bake, uncovered, 30 to 40 minutes until they’re bubbly and the cheese is slightly browned.