Butternut squash enchilada verde

 Hello readers wanna go meatless for a change? Well I got a delicious way to stretch your produce with my family favorite enchiladas verde. It has all the home cook love you crave and one of the first recipes I learned from mom except decided to toast the Tortillas instead of frying for a healthy option so this is a perfect meatless Monday meal for the whole family and I hope you get inspired to go meatless with this recipe 

Butternut Squash enchiladas Verdes 

2 lb Butternut squash ends trimmed, carefully trimmed, seeded and cut in 1 inch cubes 

2 tsp olive oil 

1 tsp bolner Fiesta spices lime pepper 

1 can sliced olives drained 

3 cups shredded cheddar cheese 

1 28 oz green enchiladas sauce 

Nonstick cooking spray 

Method 

Preheat oven to 400 degrees. Line sheet pan with foil and add cubed Butternut squash to pan along with olive oil and lime pepper and toss to coat bake for 35 minutes or until fork tender and take out and transfer to a bowl to cool. Reduce temp to 375 spread green sauce onto 2 8x8 pans  Meanwhile heat up Tortillas one at a time until soft then take off heat and fill with a good amount of squash then cheese and a little olives then roll and place seam side down. Repeat with 4 on one pan and 5 on another one until all is made and prepared. Pour sauce over the enchiladas and top with more cheese then Bake for 40 minutes or until golden brown and bubbly let stand 10 minutes before eating