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Butternut Squash Enchiladas CLINTON KELLY

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These Butternut Squash Enchiladas are a fun twist on a delicious classic!

ingredients
BUTTERNUT SQUASH ENCHILADAS
1 recipe leftover Stuffed Butternut Squash with Chicken Sausage and Kale
1 cans green enchilada sauce (10 ounces each)
6-8 corn tortillas
1 cup white cheddar (shredded)
2 tablespoons cilantro (to garnish)

directions
Preheat the oven to 350ºF. Add a layer of enchilada sauce to the bottom of a 8×8-inch baking dish.
Mash the leftover stuffed butternut squash until well combined to make a filling. Place the filling down the center of the tortillas, roll and place in baking dish, seam side down. Drizzle the remaining sauce over the top of the tortillas and top with cheese. Bake for 12-15 minutes until warmed through and the cheese has melted. Garnish with cilantro.
Tip: Squash puree is the perfect way to make enchiladas vegetarian. Try using your favorite beans, vegetables, and squash as an alternative to meat for the filling.

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