Butternut Squash & Pasilla Chili Enchilada

It’s a new year, so for most of us that means putting down the cheeseboards, desserts, and all the other celebration food in favor of something a little bit more clean and healthy.  Whether you are trying to honor some of your New Year’s resolutions, or you simply feel gross after the holidays, healthy eating is a simple way to change things up.  One really simple way is to just begin to work some meatless meals into your week.  In honor of healthy and simple, here is a meatless meal that whips up in your crockpot while you go out and conquer the day.

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Butternut Squash & Pasilla Chili Enchilada

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I love the colors of this dish.  Even better is how the sweetness of the butternut squash mix with the bright warmth of the pasilla chilis.

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Start with a layer of corn tortillas smeared with a bit of cream cheese.  Then, layer in your veggies.

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Follow with another layer of cream cheese covered tortillas followed by more veggies.

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Finish with a layer of corn tortillas, salsa verde and a good sprinkle of shredded cheese.

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Cook your layered enchilada on low for 6 hours.

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Piping hot, sweet and spicy yumminess!  THIS is how to start the year off right.

Bon appetit and healthy eats!!!

xoxo

Chanda

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Butternut Squash & Pasilla Chili Enchilada

The sweetness of the butternut squash mixed with the bright warmth of the pasilla chiles makes these enchiladas a five star meal! 

Course: Crock Pot, Dinner, Enchiladas, Gluten Free, Main Course, vegetarian
Cuisine: Crock Pot, Gluten Free, Mexican, Vegetarian
Ingredients
  • 7 pasilla chilis
  • 1 medium butternut squash
  • 1 bunch cilantro
  • 1 bunch scallions
  • 1/2 - 1 tsp salt
  • pepper
  • 1 jar salsa verde
  • 8 oz cream cheese
  • 2/3 - 1 cup shredded cheese
  • corn tortillas
Instructions
  1. Start by chopping your butternut squash, cilantro, scallions, and chilis. Add them all to a bowl.

  2. Then layer the bottom of your crock pot with corn tortillas smeared with a bit of cream cheese.  Add your veggies on top of the tortillas.

  3. Follow this with another layer of cream smeared tortillas and veggies.

  4. Finish with a layer of corn tortillas, salsa verde, and a good sprinkle of cheese.

  5. Cook on low for 6 hours then serve. Bon appetit and healthy eats!

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