10-12 corn, almond or flour tortillas
bottom half of butternut squash, peeled, seeded and cut into small cubes
1/2 bunch of collard greens, finely chopped
1 cup cheese of choice (vegan or fresh mozzarella)
1 tsp cumin
1 tsp smoked paprika
salt & pepper to taste
1.5 Tablespoon of olive oil
1 Tablespoon of flour (Bob's Red Mill one to one for GF option)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
chili powder to taste (1/2 teaspoon for mild - up to 2 teaspoons for some kick)
4 tablespoons tomato paste
2 cups organic broth (vegetable or chicken)
Cooking instructions Enchilada Sauce:
- Heat oil in a small saucepan over medium heat, once it is warm add the flour and spices and stir constantly for 20-30 seconds.
- Add the tomato paste, keep stirring for another 20 seconds.
- Now slowly add the broth and stir until mixture is smooth.
- Bring to quick boil, then reduce the heat and let simmer for 5 minutes.
- Season with salt to taste.
- In a skillet add 2 tablespoons of water and warm over medium-high heat.
- Add the butternut squash cubes, spices, salt and pepper, stir to distribute spices, cover and let steam cook until fork tender.
- Add the collard greens and cook another 3 minutes.
- While the butternut squash is cooking, heat up your tortillas until they are just soft (only 5 seconds each side). If using corn tortillas you can wet them a bit before heating to keep them pliable for rolling. Keep tortillas covered in a towel.
- Now it’s time to assemble. Pour enough of the sauce into the bottom of the pan to lightly coat. Take a tortilla into your hand and spread the butternut squash mixture and a few sprinkles of cheese down the middle.
- Gently roll from one of the other and place into the pan, seam side down.
- Continue to do the same with all the tortillas and filling. Now pour the sauce to cover the enchiladas, making sure to get the edges so they do not dry out.
- Now sprinkle the top with cheese.
- Throw it in the oven for about 20-25 minutes. Top with cilantro for garnish, if desired, and serve.
- If you assemble ahead of time, after topping enchiladas with sauce and cheese, cover and place into fridge.
- Best if cooked the next day. You can also make a double batch of sauce and freeze half.
Recipe by Path Nutrition