The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store. Source: EatingWell Magazine, November/December 2018

Breana Killeen
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup squash, 1/2 cup cauliflower, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, squash, cauliflower and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes more.

Tips

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

264 calories; 10.4 g total fat; 25 mg cholesterol; 290 mg sodium. 33.7 g carbohydrates; 11.8 g protein; Full Nutrition

Reviews (1)

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1 Ratings
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Rating: 1 stars
12/02/2018
Bookmarked this one as it seemed healthy and straightforward and something my toddler would also eat. In practice the sauce was too heavy with raw onion and they should have been sautéed before using them in a sauce. The butternut squash and cauliflower also needed to be cooked in advance in order to avoid the raw textures and tastes. Didn t go over well and would not recommend. Also not toddler approved. We can t even eat the leftovers as the tortillas are soggy. Overall rating - Grotesque. Very disappointing. Read More