Photo: Sorin Gheorghita
Butternut Squash Enchiladas
13 ingredients
1 hr 5 min + 25 min
4 enchiladas
openrecipes
"My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)"
Estimated Nutrition (whole recipe, rough)
653
Calories
37g
Protein
36g
Fat
48g
Carbs
Counts 10 of 15 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 (5 inch) corn tortillas
- 1/2 unpeeled butternut squash, seeded
- 1/2 cup water
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 onion, chopped
- 2 cups chopped fresh spinach
- 4 sun-dried tomatoes, chopped
- 1 cup enchilada sauce
- 1/4 cup crumbled goat cheese
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro leaves, for garnish (optional)
- 1/4 cup sour cream, for topping (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes