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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
14 ounce(s) pumpkin or pureed squash |
4 ounce(s) cream cheese in small pieces |
4 whole(s) green onions finely sliced |
1/2 teaspoon(s) chili powder |
1/4 teaspoon(s) ground cumin |
1/4 teaspoon(s) ground coriander |
1/4 teaspoon(s) oregano |
1/4 teaspoon(s) salt |
1 pinch(s) cinnamon |
1 pinch(s) ground ginger |
3 tablespoon(s) vegetable oil |
12 whole(s) corn tortillas |
12 ounce(s) salsa |
1 cup(s) grated mild cheese |
Directions:
1. Preheat the oven to 350°. In a med. bowl, mix squash/pumpkin, cream cheese, green onion, & spices until fairly smooth. Salt to taste. (I usually add another 1/4 tsp or so.)
2. * Optional extra work: In a heavy skillet, heat the oil & dip tortillas briefly into hot oil to soften. Drain on paper towels. Tortillas can be steamed if you prefer. (I don't do anything with the tortillas at all. They roll just fine unless you get cheap brittle tortillas)
3. Spread about 1/4 cup of squash filling in the middle of each tortilla. Roll up fairly tightly & place, seam side down in a 12x9 (approximate) baking dish.
4. Pour the salsa over the enchiladas and sprinkle liberally with the grated cheese.
5. Bake for 25 - 30 min. until heated through.
6. For a festive touch- toast pumpkin seeds & scatter on the top.
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