Squash Enchiladas

What You Need

1 onion chopped

2 cloves garlic, minced

1 T olive oil

1 pkg frozen corn

Butternut squash, cooked and drained well

salt, pepper, chili powder, cumin

green enchilada sauce

corn tortillas

cheese (cheddar and/or pepper jack)

Directions

Saute onion and garlic in olive oil. Stir onion- garlic mixture and corn into squash, and season to taste with spices. Heat enchilada sauce and dip tortillas in the heated sauce to soften. Fill tortillas with squash mixture, sprinkle with cheese, and fold. Fill pan with enchiladas and cover with remaining sauce. Sprinkle with cheese and bake at 350 degrees for 20-30 minutes.

(Recipe from the World Wide Ward Cookbook)