Makeover Butternut Squash Enchiladas

By February 21, 2013Fitness, Fuel
Need something more substantial than biscotti?

New Zealand, 2010.  Kumara enchiladas with guac and coriander.
So, I am kinda cheating right now.   I posted this on a former blog a couple of years ago.  But, I can’t help the fact that these babies are so good and show up on my plate over and over again, 4 years after their premier appearance!  This time, I used pre-cut squash and popped them in the microwave for easy, quickness.  Also, I used greek yogurt instead of cream cheese, and stuffed extra herbs inside.  These are excellent pre-workout (though, I recommend eating an hour or two before running), and also satisfying and  rewarding post-workout.
Today’s plate.  Lighter on the cream cheese, heavier on the cheddar :

Butternut Squash Enchiladas

2 large butternut squash (I have also done this with whole pumpkin or about 3 cups raw, pre-chopped butternut squash, for 2 cups pureed cooked squash)
2 T. cream cheese or plain greek yogurt
1/2 t. cumin 
1/4 t. chili powder 
2 T diced roasted chili peppers (I omit this)
2 T sliced green onion
2 T cilantro aka “coriander” and/or other herbs (parsley, basil)
Pinch of salt 
4-5x corn tortillas 
1 c. enchilada sauce (I use one small can)
1/2 c. grated cheese 

If using pre-cut squash, bake or cook until soft in microwave or on stove.  Otherwise, halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out the flesh and drain in a colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese/yogurt, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasonings as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down in an oiled 8×8 pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don’t dry out. Bake uncovered at 350F until the cheese melts and turns brown and the filling is hot, about 15 to 20 minutes. Serves 3-4.

Suggested sides: chips, salsa, guacamole, sour cream/yogurt, margaritas, lemonade, beans, rice…


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