Butternut Squash Enchiladas

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Ingredients

1 Tbs. olive oil

1 butternut squash (11/2 lb.), halved and seeded

1 medium onion, diced (1 cup)

1–2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce

1 clove garlic, minced (1 tsp. )

3 oz. reduced-fat cream cheese

1 tsp. ground cumin

1/2 tsp. ground nutmeg

3 green onions, chopped (1/3 cup)

1 16-oz. can enchilada sauce

8 whole-wheat or corn tortillas

1 cup shredded reduced-fat Cheddar cheese

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