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Butternut Enchiladas




Source of Recipe


Internet


List of Ingredients




1 large Butternut squash cooked and mashed
1 stick butter
2 ears of corn roasted and kernals removed from cob
(you may substitute 1-½ cups cooked frozen corn)
1 heavy pinch cumin powder
salt & pepper to taste
1 dozen corn tortillas
green taco sauce
sour cream
2 tbsp vegetable or olive oil


Recipe



Roast corn ears and remove kernals. Cook and mash the Butternut squash. Place it in a saucepan with one stick of butter. Add the corn and seasonings. Heat thoroughly. Heat the oil in a skillet and lightly cook the corn tortillas. Spoon hot squash mixture into corn tortillas. Roll / fold into thirds with seams underneath. Top with a drizzle of green taco sauce and garnish with a dollop of sour cream. Serve warm.