November 30, 2016

Quick and Easy, even and Aunt can do it! (Weeknight butternut squash Enchiladas)

I was asked to watch my sweet niece and nephew that have not been featured as much as the other two on the blog and I was so excited.  I had not gotten some quality time with them in awhile.  I was planning on making enchiladas that evening and brought them for a My Shitty Kitchen On the Road™ post.  The kiddos were not a fan, therefore brother in law got some lunch leftovers!

Luckily the enchiladas I decided to make were quick and easy, which was perfect for aunt mode.  I had to do homework with Elliott while prepping, supervised bath time while cooking and I ate while he had a delicious dessert.  We watched some superhero cartoons and engaged in Star Wars discussion in between too!

This recipe takes some shortcuts but it is full of flavor!  The sauce was so great and tasted so fresh you would never know it was off the shelf.  Adding fresh veggies to the frozen butternut squash is such a great combination too, your audience will never know your secrets if they don't watch you cook!  Full recipe to follow the montage.

Veggie enchiladas for the win!  More room for dessert!
A wonderful cast of characters!  But guess what I forgot at home?  The Cheese!  Luckily my sissy had some.  I owe her some!
Warm up your tortillas in plastic wrap to make them pliable. 
Homework quickly escalated to "Aunt Missy can I play on your phone?"
Saute your frozen squash and onion



Add the mushrooms to the party.
Cook until your mushrooms look like they came out of a can.
Add your filling to a pliable tortilla and sprinkle on some cheese.
Roll them up and add them to a greased casserole.  My tortillas had been around for awhile that's why some cracked.

Cover in Sauce.  You can use whatever kind and color you want.
This one just caught my eye, this is NOT a sponsored post.  Thanks-MGMT.
Add more glorious cheese!
Put them for a ride in the oven while bath time happens and then just look!
I topped with some avocado and served with some slaw.

Sorry there are no cute pictures of the baby one, she was already sleeping when cooking happened!

Butternut Squash and Mushroom Enchiladas

6 corn tortillas
1 bag frozen cubed butternut squash
one small onion, chopped
2 cloves garlic, chopped
1/2 carton sliced mushrooms
cheese of your choice (I used colby jack)
I jar/can/tetrapack of green enchilada sauce (I used Frontera)
Avocado for serving

Preheat oven to 375.  Wrap your tortillas in plastic wrap and warm in the microwave for 30-45 seconds.  Heat a tablespoon of oil in a skillet and heat over medium.  When hot, add butternut squash and cook for 5 minutes to thaw.  Add onion and cook for 5 more minutes.  Add garlic and cook 1 more minute.  Add mushrooms and cook for 7 more minutes, until mushrooms are browned. Place about a half cup of squash mixture to a tortilla and sprinkle on some cheese.  Roll it up and place seam side down in a sprayed baking dish.  Repeat with remaining filling and tortillas.  Pour enchilada sauce on top and sprinkle with more cheese,  Bake uncovered, about 10 minutes, until cheese is melty and browned.

Happy Cooking!

Missy

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