Description
Delicious enchiladas filled with roasted butternut squash, cheese, and mole sauce.
Ingredients
Scale
- 2 cups roasted butternut squash (about 1 medium squash)
- 4 large flour tortillas
- 1 cup mole sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- to taste Salt
- to taste pepper
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
- Peel, cube, and roast the butternut squash with olive oil, salt, and pepper for about 25 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent; add minced garlic and cook until fragrant.
- In a bowl, combine roasted squash, sautéed onions, half the cheese, and half the mole sauce. Mix well.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining mole sauce over the enchiladas and top with remaining cheese. Bake for 15-20 minutes until bubbly.
Notes
- This recipe can be made with store-bought or homemade mole sauce for added flavor.
- Feel free to adjust the spices and seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg