Squash Enchilidas

Squash Enchilidas

1 squash (butternut or acorn)
Onion
Mushrooms
Spinach
Corn tortillas
Green salsa
Cumin, salt, pepper
Cheese, Sour Cream (optional)

1. Cook squash, either baked or microwave until soft. Let squash cool and scoop out into a bowl. Preheat oven to 375*.
2. Saute onion, mushrooms and spinach in a pan. Add to squash. Add cumin, salt and pepper. Mix together.
3. Assemble enchillida’s filling each tortilla with squash mixture. (You can also layer the tortillas and squash to make more of a bake, that is an easier option ) Top with cheese (optional).
4. Bake for 25-35 mins or until hot and bubbly. Serve with a dab of sour cream.