Ingredients (for 6 enchiladas):

  • 4 cups peeled and chopped butternut squash (enough to fill a standard food processor before blending)
  • 6 whole wheat tortillas
  • 1/4 cup salsa
  • 1 11 oz. can of corn, drained
  • 1 can salsa verde
  • Salt and pepper to taste


  • Preheat oven to 425 degrees.
  • After peeling and chopping the squash, place in greased casserole dish and bake for 30 minutes or until soft to the touch (but not mushy).
  • Put butternut squash chunks in food processor.  Blend until mostly smooth but not super creamy.
  • Scoop squash into bowl and add 1/4 cup salsa, can of drained corn, and salt and pepper to taste.
  • Mix it up!
  • Re-grease casserole dish.
  • Lay out a tortilla on a plate and scoop in 3/4 cup on the squash mix.  Roll firmly and place in casserole dish.  Repeat 5 more times.
  • Pour entire can of salsa verde on top, covering the tortillas evenly.
  • Bake at 425 for 15 minutes, remove, and serve over a bed of spinach.
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