Fall on a plate

My fridge has been a disaster lately. Full of a hodge podge of things that need to get used up before they spoil. Tonight my leftover roasted butternut squash and some fresh spinach were in dire need of TLC. So I turned to the internets, and came across a recipe for butternut squash enchiladas, which sounded oddly good to me (remember my whole sweet/savory aversion?). It just so happens that I also had all the ingredients on hand needed for the dish. Score!

Mostly Healthy Fall Enchiladas

1 Tbsp extra virgin olive oil

1 medium sweet onion, minced (~1 cup)

1 butternut squash, 1/2" cubed and roasted

3/4 bag of fresh spinach (16 oz bag)

2 chipotle peppers in adobo sauce, small diced + 1 Tbsp sauce

1 clove garlic, minced

1 tsp ground cumin

1/2 tsp ground nutmeg

3 oz Neufchatel cheese (or cream cheese)

~3/4 jar of enchilada sauce (I used Trader Joe's)

5 flour tortillas, cut in 1/2 down the center

1 cup shredded mozzarella & cheddar cheeses

Directions:

1. Mash up leftover butternut squash with room temperature neufchatel cheese, cumin and nutmeg. Set aside. 
2. Heat evoo in a saucepan over medium-high heat. Add onion, and saute for 5 to 7 minutes, or until soft. Roughly chop the spinach, and add that to the pan when the onions are almost done. Let the spinach wilt. After that add the chipolte, adobo sauce, and garlic. Cook 1 minute, stirring often.
3. Add the butternut squash mixture to the pan. Cook 3 minutes more, or until heated throughout. Remove from the heat. 
4. Preheat oven to 350 F. Spread enough enchilada sauce over the bottom of an 8x8 pan just to cover. Place halved tortillas on a work surface, and divide filling among each tortilla. Roll loosely. Place filled, rolled tortillas in the baking dish. Top with remaining enchilada sauce, and the grated cheese mixture. Bake 30 minutes, or until top begins to brown and sauce it bubbly.

Mmm, enchiladas

I have to tell you, these might have been the BEST enchiladas I've ever had. The texture of the filling was creamy and not too squishy, the cheese browned up perfectly, and there wasn't so much enchilada sauce that the enchiladas were swimming in goo. My veggie friends, you simply must try this recipe. It's so good that I licked my plate after I was finished.