Ingredients
Ingredients (use vegan versions):
- 8 corn tortillas
- 4 cups cooked or thawed frozen squash
- 1 small container of vegan cream cheese
- 1 large onion
- 1-2 tablespoon chili powder
- corn oil
- bottled enchilada sauce to cover
- guacamole
Chop the onion very fine and saute in the olive oil until quite soft. In a bowl mix the squash, cream cheeze, chili powder, and sauteed onion. Divide it and roll it up in the eight tortillas, and place in a shallow casserole side by side. Cover with enchilada sauce, and bake at 325 for 10 or 15 minutes (until the tortillas are done- this varies greatly with the brand you use- and the sauce is hot).
Serve topped with guacamole and chopped cilantro.
NOT low fat! Unless they make fat free vegan cream cheese, and you leave out the guacamole. . .but it sure is good!
Serves: 4
Preparation time: 45 min