Yield: 3 Servings
|1||Butternut squash; cooked & mashed|
|1||Red onion; chopped|
|4||Cloves garlic; chopped fine|
|1 tablespoon||Chile powder|
|1 teaspoon||Tamari soy sauce|
|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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .