Delicious, Cheesy and Low-Fat Butternut Squash Enchiladas Recipe
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- 2 small butternut squash, peeled and cubed
- 2 Tbsp. olive oil (divided use)
- 1 tsp. ground cumin
- 1/2 to 1 tsp. chili pepper flakes
- 1/4 cup chopped onion
- 1 tsp. minced garlic
- 1/2 cup frozen corn, thawed
- 12 (6-inch) corn tortillas
- 2 cups grated reduced-fat Monterey Jack cheese
- 2 cups grated reduced-fat mozzarella cheese
- 1 (8 oz.) can salsa verde (such as Herdez brand)
- 8 ounces plain, fat-free Greek yogurt
- 1 small avocado, peeled, seeded and cut in chunks
- 1 cup chopped cilantro leaves plus sprigs for garnish
- Salt and pepper
- Preheat oven to 400°F. Lightly grease a 13x9x2-inch baking dish. Set aside.
- Toss squash with one tsp. olive oil, cumin, chili pepper flakes and salt and pepper to taste. Spread on a rimmed baking sheet and roast for 30 minutes, tossing halfway through cooking time, until tender.
- Heat remaining tablespoon of oil in a large skillet over medium heat. Add onion and garlic and sauté until tender and fragrant. Mix in squash and corn. Adjust seasoning.
- Wrap tortillas in paper towel and heat in the microwave on High (100 percent power) until soft and pliable, about two minutes. Place two Tbsp. of the squash mixture and one tablespoon of each cheese in each tortilla. Roll up tortillas and arrange seam-side-down in prepared baking dish.
- Reduce oven temperature to 350°F. Spoon salsa verde and remaining cheese over enchiladas. Bake until heated through, about 20 to 30 minutes.
- Blend Greek yogurt with avocado and cilantro using an immersion blender. Top each serving of enchiladas with the sauce and garnish with cilantro sprigs.
Serving Size: 6
Nutrition Analysis (per serving)
Calories: 588 (37% fat)
Fat: 26 g
Saturated Fat: 10 g
Cholesterol: 48 mg
Sodium: 909 mg
Fiber: 11 g
Carbohydrates: 69 g
Protein: 29 g
Recipe provided by Cooper Clinic Nutrition Services.