Cheesy Butternut Squash Enchiladas

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Big Girls Small Kitchen
Uploaded by: Cara Big Girls Small Kitchen


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1 butternut squash, cut in half lengthwise, seeds scooped out

2 small yellow onions, trimmed and cut into eighths

Olive oil

1/2 chipotle pepper from a can of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon of the adobo sauce from the can

1 clove garlic, minced or run through a microplane

1 tablespoon olive oil

1 1/2 teaspoons lime juice

1/2 teaspoon salt

3 tablespoons safflower or other neutral oil

1 onion, sliced

3 garlic cloves, left whole

1 jalapeño, halved and seeds scooped out (you can leave in the seeds if you like a lot of spice)

1 28-ounce can whole tomatoes

1 teaspoon sugar

Salt to taste

12 small corn tortillas

1 cup (about 8 ounces) mild cheddar or aged mozzarella (like the kind that comes in plastic at the supermarket)

2 scallions, green parts chopped, for garnish

Refried beans, for serving (optional)

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