Butternut Squash & Cauliflower Enchiladas

The butternut squash and cauliflower in these easy layered enchiladas are frozen and don’t need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store. Ingredients 2 11-ounce cans of whole tomatillos, drained 2 cups of diced white onion , divided ¾ cup of packed fresh cilantro 2 small cloves of garlic 1 serrano or jalapeno chile, chopped, seeded if desired 2 tablespoons of lime juice 1½ teaspoons of ground cumin 16 5- to 6-inch of corn tortillas 2 cups of frozen diced butternut squash 2 cups of frozen cauliflower florets 2 cups of shredded Monterey Jack cheese , divided Preparation Preheat oven to 425°F. Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup squash, 1/2 cup cauliflower, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, squash, cauliflower and onion. Spread the remaining sauce on top. Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes more. Tips & Notes Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months. Serving Size 1 cup Nutrition Per serving: 264 calories; 34 g carbohydrates; 10 g fat (6 g sat, 3 g mono); 12 g protein; 25 mg cholesterol; 6 g dietary fiber; 446 mg potassium; 290 mg sodium. Nutrition bonus: Vitamin A (42% daily value), Calcium (30% dv), Vitamin C (27% dv)

Good

% Daily Values based on a 2,000 calorie diet

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