Vegetarian Enchiladas

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 2-3 minutes.

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Add cubed butternut squash, minced garlic, chipotle chili powder, cumin, salt, and black pepper to the skillet.

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Pour remaining enchilada sauce over the rolled tortillas and sprinkle with grated cheese.

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Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

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Full recipe & nutritional info on bakedbree.com

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