Enchiladas Calabazas
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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
Directions:
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
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