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Butternut Squash Enchiladas

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Butternut Squash Enchiladas

Ingredients

  • 2 small butternut squash (about 2 1/2 pounds total), halved
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/2 cup drained canned corn
  • 12-16 6-inch-diameter corn tortillas
  • 2 cups grated monterey jack cheese (about 8 ounces)
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • salsa verde or tomatillo sauce
  • sour cream
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