Recipe

		Butternut Enchiladas
		Serving Size - 12
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

6 Tsp Olive Oil

2.5lb (1 Large) Butternut Squash, diced to 1/3 inch pieces.

1 1/4 C Walnuts, roughly chopped

1 1/2 tsp Smoked Paprika

8 oz Gorgonzola Cheese, crumbled

20 oz Pepper Jack Cheese, graded

66 oz Can Green Enchiladas Sauce

24 Corn Tortillas

10 Green Onions, including white part, sliced thin

Peel and clean butternut, dice in to 1/2 inch pieces. In large skillet heat 2 Tsp oil, add butternut, paprika and walnuts. Cook until tender about 20-30 mins. Cool. In a small skillet, pour some of the green enchiladas sauce in and heat on low. Once warm place one tortilla at a time in for 60-90 seconds until it becomes limp. Remove and fill with a large table spoon of butternut filling, top with both cheeses and green onions then roll tortilla. Set filled tortilla seam side down sheet pan with a small amount of Enchilada sauce spread on the bottom. Continue filling each tortilla until pan is full. Spread remaining cheese, onion on top then laddle remaining sauce on the enchiladas and bake covered in a 350 degree oven for about 20-25 minutes. Makes 24 enchiladas.