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Squash Enchiladas

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A cozy twist on traditional enchiladas using summer squash instead of tortillas, filled with hearty meat and flavorful spices.

Ingredients

Scale
  • 2–3 Large Yellow Squash
  • 1 tbsp Avocado Oil
  • 2 cups Ground Beef (or shredded Chicken)
  • 1 Large Onion (chopped)
  • 4 Cloves Garlic (minced)
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1½ cup Enchilada Sauce
  • 1 tbsp Tomato Paste
  • 1 tsp Chipotle Powder
  • Salt & Pepper (to taste)
  • 2 cups Mexican Cheese blend (shredded)
  • Cilantro (for garnish)
  • Lime Juice (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prep the squash by slicing it lengthwise into thin sheets.
  3. Cook the filling in a large skillet with avocado oil, adding onion and garlic.
  4. Add the ground beef (or chicken) and cook until browned.
  5. Combine the sauces and spices, letting simmer for 5-7 minutes.
  6. Assemble the enchiladas by rolling the filling in squash slices.
  7. Top with remaining enchilada sauce and shredded cheese.
  8. Bake covered for 20-25 minutes, then uncovered for an additional 10.
  9. Garnish with cilantro and lime juice before serving.

Notes

These enchiladas are adaptable; try vegetarian options or different spices!

Nutrition

Keywords: enchiladas, squash, vegetarian, gluten-free, Mexican

Find it online: https://sprinklespoon.com/butternut-squash-enchiladas-30-minute-weeknight-dinner/