Butternut Squash Enchiladas

A couple of weeks ago I went to Whole Foods to pick up some lunch and came across Butternut Squash Enchiladas. They were so yummy, I decided to try making them at home. I tried them out on my Dad and his wife and got a lot of thumbs up. I hope you enjoy them as much as we did. They are very easy.

Serving 4
All ingredients from Trader Joe's

Corn Tortillas (8 to 9)
TJ's Enchilada Sauce in glass bottle
Butternut Squash cubed in the bag (found pre-packaged veggie section)
About 2 cups Mexican Blend Cheese
1 can sliced olives
2 green onions diced
1/3 cup low fat sour cream
1/2 yellow onion diced
Olive Oil
Salt and Pepper

Preheat oven to 350
Line 9 x 13 glass dish with tin foil for easy clean up.
Cook diced onion in olive oil with salt and pepper. Meanwhile, microwave the squash for 4 minutes in the bag (follow bag directions). Once the onion is translucent (about 4 minutes) add the squash to mixture and mash with a fork or potato smasher.

Pour 1/3 of enchilada sauce into a shallow bowl and dip tortilla in the sauce before filling. Once dipped, put about 2 tablespoons of squash mixture and two big pinches of cheese on the tortilla and roll. Place in glass dish. Continue process. You should have about 8 or 9 enchiladas. Pour remaining sauce over tortillas and top with more cheese and olives.

Bake for about 20 to 30 minutes. Take out of oven and top with green onions and serve with sour cream.