Creamy Green Veggie Enchilladas

OMG! Hello my new favorite Mexican dish. I have a love/hate relationship with Mexican food. They are usually full of cheese, giant tortillas and are usually fried. Great while you are eating it, after however you have a burrito that weighs five pounds in your belly. How about instead you make the Mexican food at home, control the ingredients and make them however low in fat you prefer. Well, look no further for a banging recipe. 

I love enchiladas because they are super creamy and you can fill them with whatever you want. I always prefer salsa verde to tomato based salsa so that is what makes up the sauce for these enchiladas. Instead of adding cream to make the sauce "creamy" I subbed in by go to 0% Greek yogurt! I filled these enchiladas with roasted butternut squash and black beans. You can easily fill them with pulled chicken, ground beef or pulled pork. I used Frontera verde enchilada sauce, but feel free to use your favorite salsa or sauce. You can even make these ahead of time for a quick weeknight meal.

Ingredients: 

1 small-medium butternut squash chopped in cubes

1 tsp olive oil

1 tsp chilli powder

S&P

1 can black beans ( rinsed)

1 cup salsa verde or enchilada sauce

1/4 cup 0% Greek yogurt

4 small flour( or corn) tortillas 

1 handful of cilantro ( chopped)

3/4 cup low fat cheddar cheese

Directions:

1. Preheat oven to 400F. Chop butternut squash into small cubes. Place on a sheet pan and drizzle with olive oil, salt, pepper and chili powder. Bake for 20-25 minutes. 

2. While squash is baking mix enchilada/salsa and Greek yogurt in a small bowl. Chop cilantro and add 1/2 to sauce. 

3. Rinse black beans and set aside. When squash is done mix with black beans for filling in a bowl. 

4. Ladle a small amount of sauce at the bottom of a small baking dish. Fill tortillas with squash and black beans. Roll the enchiladas and place in dish. Top with leftover sauce. 

5. Top with cheddar cheese. Bake for 10-15 minutes until enchiladas and bubbling and cheese is melted. Top with cilantro.