Chop the onion very fine and saute inthe olive oil until quite soft. In abowl mix the squash, cream cheeze, chilipowder, and sauteed onion. Divide it androll it up in the eight tortillas, andplace in a shallow casserole side byside. Cover with enchilada sauce, andbake at 325 for 10 or 15 minutes (untilthe tortillas are done- this variesgreatly with the brand you use- and thesauce is hot). Serve topped withguacamole and chopped cilantro. NOT low fat! Unless they make fat freevegan cream cheese, and you leave out theguacamole. . .but it sure is good! |
