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.
Butternut Squash & Pasilla Chili Enchilada
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.
Start with a layer of corn tortillas smeared with a bit of cream cheese. Then, layer in your veggies.
Follow with another layer of cream cheese covered tortillas followed by more veggies.
Finish with a layer of corn tortillas, salsa verde and a good sprinkle of shredded cheese.
Cook your layered enchilada on low for 6 hours.
Piping hot, sweet and spicy yumminess! THIS is how to start the year off right.
Bon appetit and healthy eats!!!
The sweetness of the butternut squash mixed with the bright warmth of the pasilla chiles makes these enchiladas a five star meal!
- 7 pasilla chilis
- 1 medium butternut squash
- 1 bunch cilantro
- 1 bunch scallions
- 1/2 - 1 tsp salt
- 1 jar salsa verde
- 8 oz cream cheese
- 2/3 - 1 cup shredded cheese
- corn tortillas
Start by chopping your butternut squash, cilantro, scallions, and chilis. Add them all to a bowl.
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.
Follow this with another layer of cream smeared tortillas and veggies.
Finish with a layer of corn tortillas, salsa verde, and a good sprinkle of cheese.
Cook on low for 6 hours then serve. Bon appetit and healthy eats!