BUTTERNUT SQUASH AND CORN ENCHILADAS
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Butternut Squash & Corn Enchiladas in the making…

One of my favorite cuisines is Mexican, but I very seldom get to have it.  My husband can’t have tomatoes and peppers, so that pretty much restricts most items on the menu… And, while I can, I probably shouldn’t….But, once in a while I make a dish that we both can have and I just love – Butternut Squash & Corn Enchiladas.  It’s definitely a fall/winter meal, so I’m sharing it with you now.  I got a craving for it today, so ran to the store and got the few ingredients it requires and can smell it baking in the oven as I write this…I am SOOOO happy right now…

I’m giving you the short-cut version.  I suppose you can buy your own squash and cut it up, roast your own garlic, etc.  But, I think once it’s baked and smothered in cheese and sauce, the difference in taste is minimal, so why use the extra effort.  I’m also not giving you exact measurements for some ingredients, as you can add more or less to suit your taste and diet.  I apologize for the more “casual” nature of this recipe, but that’s kind of how I cook…

My husband can’t have the salsa verde, so I fix his without and then give him avocado on the side.

This recipe makes 10 enchiladas, but they are small…

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Of note: If you don’t use the salsa, the enchiladas will come out a little crispier, as the salsa keeps them soft when they bake.  But seriously, one of the best parts is the crispy cheese that ends up in the bottom of the dish. OMG…

I serve them with a side salad – just lettuce with dressing, as the enchiladas have enough cheese and are a bit rich.

– SHERRY

DO YOU HAVE A FAVORITE ENCHILADA RECIPE?