Comida Kraft
Recipe Box

Creamy Squash Enchiladas

Prep Time
Total Time

12 servings

A savory sauce made with guajillo chiles and red salsa pairs deliciously with butternut squash in these cheesy baked enchiladas.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Place chiles in small microwaveable bowl. Add water. Microwave on HIGH 4 min. or until chiles are softened. Blend chiles, 1/2 cup cooking water and salsa in blender until smooth.
  • Heat 2 tsp. oil in large skillet on medium heat. Add squash, onions and garlic; cover. Cook 10 min. or until squash is tender, stirring occasionally. Meanwhile, heat remaining oil in medium skillet on medium heat. Add tortillas, 1 at a time; cook 10 sec. on each side or just until softened. Drain on paper towels.
  • Add cream cheese, Parmesan and 2 Tbsp. parsley to squash mixture; mix well. Dip tortillas, 1 at a time, in salsa mixture; gently shake off excess. Spoon 1/4 cup squash mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa mixture and VELVEETA. Cover.
  • Bake 25 min. or until heated through, uncovering after 15 min. Sprinkle with remaining parsley.


Substitute 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the VELVEETA.


Omit guajillo chiles, water and red salsa. Prepare recipe using 3 cups purchased jarred guajillo salsa instead.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 230
Total fat 10g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 560mg
Carbohydrate 29g
Dietary fiber 4g
Sugars 7g
Protein 7g
% Daily Value
Vitamin A 160 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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