Butternut Squash Spinach Enchiladas Recipe
Recipe By Well Plated
Creamy butternut squash spinach enchiladas smothered in a cheesy white sauce. Crowd-pleasing, freezer friendly, and yummy leftover too
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1hr 25minstotal
1hr 25m.total
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Add to Shopping ListIngredients for Butternut Squash Spinach Enchiladas Recipe
- 1/4 tablespoon Olive oil
- 0.13 Medium Yellow Onion Diced
- 1/2 cup Cubed Butternut Squash, About A 1 3/4 Pound Squash
- 0.38 Garlic Cloves Minced
- 1/4 tablespoon Chopped Fresh Sage, Plus Additional For Topping
- 0.13 teaspoon Kosher Salt Divided
- 0.06 teaspoon Black pepper
- 0.06 teaspoon Nutmeg Divided
- 0.13 can White Beans , Drained
- 0.13 Package Frozen Chopped Spinach, Thawed And Pressed Of Excess Water
- 0.19 cup Freshly Grated Fontina, Mozzarella, Gruyere Or Similar, Melty Cheese, Divided
- 1/4 tablespoon Unsalted butter
- 0.03 cup White Whole Wheat Flour
- 1/4 cup Unsweetened vanilla almond milk
- 1 Whole Wheat Tortillas
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Well Plated