1 fresh jalapeño pepper, thinly sliced into rounds
1/2 bunch fresh cilantro, chopped
1 lime, cut into wedges
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TACO BELL (5/13)
Let's Make It
Preheat oven to 400°F.
In a microwave-safe bowl, add 8 oz. of cubed VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa.
In a large sauté pan over medium high heat, heat 2 Tbsp. of olive oil. Add onion and garlic and cook for 1 min. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 min. Remove and set aside in a medium bowl.
In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 min. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13” casserole dish, spread ¼ cup of salsa verde sauce.
Place ¼ cup of filling onto the center of each tortilla, then roll up and place seam side down in the casserole dish. Pour 1-1/2 cups of salsa verde sauce over enchiladas, top with remaining cubed VELVEETA and bake for 25 min. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.
Recipe created by
These crowd-pleasing veggie-filled enchiladas are high in vitamin C, thanks to the butternut squash.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.