Yield: 3 Servings
Measure | Ingredient |
---|---|
1 \N | Butternut squash; cooked & mashed |
1 \N | Red onion; chopped |
4 \N | Cloves garlic; chopped fine |
1 tablespoon | Chile powder |
1 tablespoon | Oregano |
1 tablespoon | Cumin |
1 teaspoon | Tamari soy sauce |
6 \N | Tortillas |
1 can | Enchilada sauce; red or green |
John <gunterman@...> Recipe By: Seeds of Change, 1995 Catalog Preheat oven to 350 F. Saute onion and garlic in a little oil until translucent. Add mashed squash and herbs. Mix and cook over low heat until flavors blend. Add more herbs to taste. (I added a bunch of extra julienned Jalapeno peppers.) Fill tortilla's w/ mixture and roll. Cover w/ Chile Sauce and bake for 30 Min.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .