• Cooking Time:
  • Servings:
  • Preparation Time:


  • Filling:
  • 1 tsp vegetable oil
  • 1/2 c diced carrots
  • 1 1/4 c sliced mushrooms
  • 1/2 c diced onions
  • 3/4 c diced jicama
  • 3/4 c diced Granny Smith apple
  • 1 pkg frozen butternut squash - thawed (12 ozs)
  • 1 T vinegar
  • 1/4 c chopped cilantro
  • Spicy Peanut Sauce
  • 1 can low salt chicken broth (14.5 ozs)
  • 1/2 tsp cumin
  • 1 clove garlic, minced
  • 1 T flour
  • 3 T chili powder
  • 1/2 tsp dried oregano leaves
  • 1 T minced onion
  • 1/4 c reduced fat peanut butter
  • 12 corn tortillas
  • 1/2 c grated soy cheese cheddar or mozzarella


  • Filling:
  • heat oil in skillet and saute carrots, mushrooms, onions, jicama, and apple until tender. Add squash, vinegar and 2 T cilantro. Mix well and set aside
  • Peanut Sauce:
  • In a medium saucepan combine broth, cumin, garlic, flour, chili powder, oregano and onion. Bring to boil and cook 2 minutes. Reduce heat to low, add peanut butter and stir until smooth. Set aside.
  • To assemble enchiladas:
  • Preheat oven to 350. Soften tortillas by wrapping in a damp paper towel and heat in microwave 1.5 mins. Place 1/4 c of squash mixture down the center of each tortilla. Roll up and place seam side down in a 9x13 greased pan. Pour peanut sauce over tortillas and cover with shredded cheese. Cover with foil and bake for 20 to 25 mins until is cheese is melted. Garnish with remaining cilantro.


Categories: Main Dish 

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