Foodie Crush · by Heidi Larsen★ 4.1 (16)
Beef and Butternut Squash Enchiladas
NUTRITION · PER SERVING—
CAL 22%·PRO 66%
CARBS 36G32% OF CAL
16G FIBER0G ADDED0G INTRINSIC17G OTHER3G TOTAL SUGAR
FAT 28G56% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tortillas filled with slow-cooked beef and roasted butternut squash, topped with mozzarella. Rich and comforting, easily assembled in advance.
mainmexicanbeef🍪 sheet pan🥧 baking dish🔥 oven
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Nutrition & ingredients
Ingredients
serves 8- 2 cups diced butternut squash
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 cups homemade enchilada sauce or 1 30-ounce can store bought
- 1 package of 10 8-inch flour tortillas
- 2-3 cups shredded beef (, (like my Slow Cooker Mexican Pot Roast))
- 1/2 yellow or white onion (, diced)
- 4 cups shredded mozzarella cheese
- Chopped green onion and shredded lettuce for garnish and serving
At a glance
PER SERVING
CAL 22%·PRO 66%
CARBS 36G32% OF CAL
16G FIBER0G ADDED0G INTRINSIC17G OTHER3G TOTAL SUGAR
FAT 28G56% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1168mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 263mg
- Calcium
- 507mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.