Enchiladas vegetarianas fáciles con chile Hatch

Ingredientes

• 2 cups butternut squash, cubed
• 1/2 cup yellow onion, diced
• 1 tbsp olive oil
• 2 cups red enchilada sauce
• 3 oz plain cream cheese, room temperature
• 2 tbsp jalapeno juice
• 1 15oz can black beans, rinsed and drained
• 1/2 cup hatch chilies, chopped
• 6 large soft tortillas
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• salt and pepper to taste
• Avocado slices, for garnish
• Cilantro, for garnish
• Pico de gallo, for garnish
• Sour cream, for garnish

Preparación

1. 1

   Preheat oven to 400 degrees.Spray a baking sheet with non-stick cooking spray. Place the butternut squash and onion on the baking sheet. Sprinkle the top with olive oil, salt and pepper. Toss to combine. Cook the veggies for 20 to 30 minutes or until the golden brown. Remove the baking sheet from the oven.Turn the oven heat to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray.In a large bowl combine roasted butternut squash, onion, black beans, cream cheese, jalapeno juice, hatch chiles and 1 cup red enchilada sauce.Pour 1/4 of the red enchilada sauce on the bottom of a 9 x 13 baking dish. Next, fill a tortilla with the roasted butternut squash mixture. Place the tortilla seam side down in the baking dish. Repeat until all the squash mixture has been used. Once you have filled the baking dish, pour the remaining 3/4 cup enchilada sauce over the top of the tortillas. Top with cheddar and mozzarella cheese. Bake uncovered for 30 minutes or until warmed through and the cheese has melted.Remove from oven and garnish with cilantro, pico, avocado, and sour cream.