This staple in our household is from Dr Connor’s book. He was a pioneer in the field of nutrition and I was lucky enough to meet him in 2008 when I was visiting Portland, OR.
Yield: 6 servings of 2 enchiladas each
1 t vege oil
½ c diced carrots
1 ¼ c sliced mushrooms
½ c diced onion
¾ c diced jicama
¾ c diced granny smith apple
1 package (12 oz) frozen butternut squash, thawed
¼ c chopped fresh cilantro
1 T vinegar
1/2 t salt & ¼ ground pepper
Spicy peanut sauce:
1 can (15 oz) lower salt chix broth
½ t cumin
1 clove minced garlic
1 T flour
3 T chili powder
½ t dried oregano leaves
1 T minced onion
¼ c reduced-fat peanut butter
12 tortillas (corn or ww flour)
½ c grated fat-free cheddar cheese
Heat oil in skillet.
Saute carrots, mushrooms, jicama, onions, apple until tender.
Add squash, vinegar, 2 T cilantro.
Mix well, set aside.
→Prepare spicy peanut sauce:
Combine broth, cumin, garlic, flour, chili powder, oregano, onion in medium saucepan.
Bring to boil, cook 2 minutes.
Reduce heat to low, add peanut butter, stir until smooth.
Preheat oven to 350°. Soften tortillas*
Place ¼ c squash mixture down the center of each tortilla, roll up tortilla and place seam side down in 9×13 inch baking pan coated with non-stick spray.
Pour peanut sauce over rolled tortillas and sprinkle with cheddar cheese.
Cover with foil, bake 20-25 min (until cheese is melted). Garnish with remaining cilantro.
*Soften tortillas by 1) wrapping in damp paper towel, heating in microwave 1/2 to 2 min or 2) wrapping in foil and warming in the conventional oven 10 minutes
Serving: 2 enchiladas
Sodium: 453 mg
Fiber: 9 g
Fat: 8 g
Saturated fat: 1 g
Connor and Connor, 1997. The New American Diet Cookbook. Simon and Schuster, New York, New York. p. 168.