Crab and But­ter­nut Squash En­chi­ladas

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 25 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

1 (16 ounce) jar green tomatillo salsa 1 cup sour cream 1 cup cilantro leaves, washed and pat­ted dry 1 tea­spoon ground cumin 2 ta­ble­spoons ex­tra vir­gin olive oil 6 cups chopped but­ter­nut squash (chopped into small

½-inch cubes) 16 ounces jumbo lump crab meat, chopped 2 cloves gar­lic, finely minced 1 tea­spoon salt 12 soft white corn tor­tillas 2 cups shred­ded Mon­ter­rey Jack cheese, di­vided

1. Pre­heat oven to 350 de­grees F. Spray a 9x13-inch glass bak­ing dish with non­stick spray and set aside.

2. In a blender or food pro­ces­sor, puree to­gether the tomatillo salsa, sour cream, cilantro leaves and ground cumin un­til smooth. Pour the sauce into a wide mix­ing bowl and set aside.

3. In a large non­stick skil­let, heat olive oil over medium-high heat. Add in the chopped but­ter­nut squash and cook for 8 to 10 min­utes, stir­ring ev­ery 2 min­utes, un­til the but­ter­nut squash be­gins to brown. Add in the crab and cook, stir­ring fre­quently, for 3 to 4 min­utes.

4. Add in the minced gar­lic and salt and cook, stir­ring fre­quently, for 2 ad­di­tional min­utes. Re­move from heat and set aside.

5. To as­sem­ble the en­chi­ladas, set up an as­sem­bly line with the corn tor­tillas, en­chi­lada sauce, the crab and but­ter­nut squash fill­ing and 1 cup of the shred­ded cheese.

6. Take one corn tor­tilla and dip it into the en­chi­lada sauce. Let ex­cess sauce drip off. Fill the tor­tilla with 2 ta­ble­spoons of the crab and but­ter­nut squash fill­ing and a pinch of shred­ded cheese. Roll the en­chi­lada and place into the pre­pared bak­ing dish. Re­peat with re­main­ing 11 tor­tillas.

7. Pour the re­main­ing en­chi­lada sauce over the top of the rolled en­chi­ladas and sprin­kle the re­main­ing 1 cup of shred­ded cheese evenly over the top. Bake for 30 min­utes un­til the cheese is golden and the sauce is bub­bly.

8. Serve with sour cream, gua­camole, chips and salsa and rice and beans if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 483, FAT: 24G, SAT­U­RATED FAT 12G, CHOLES­TEROL: 95MG, SODIUM: 1141MG, CAR­BO­HY­DRATES: 39G, FIBER: 7G, SUG­ARS: 9G, PRO­TEIN: 28G MAY - JUNE 2016

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