Enticing Enchiladas Recipe

 1 lb butternut squash, cut into cubes  2 teaspoons salt  ½ teaspoon pepper  1 teaspoon garlic powder  ½ teaspoon ground cumin  1 tablespoon olive oil + more for sauteing  2 teaspoons balsamic vinegar  ½ onion, diced  2 cloves garlic, minced  32 oz. vegetable stock  ½ cup Prayani carrot raita     Preheat oven to 425 degrees.     Mix the butternut squash with the salt, pepper, garlic powder, cumin, and olive oil and roast on a sheet pan lined with parchment paper for 30 minutes, until soft and just a little browned. Drizzle the squash with the balsamic vinegar right out of the oven.     In a large pot, heat 2 teaspoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and slightly golden, about 6 minutes. Add in the garlic and cook for another minute, then add in the butternut squash and vegetable stock. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 10 minutes.     Off the heat, puree the soup either in a blender or with an immersion blender. If using a blender, be sure not to put too much in so that the pressure doesn’t build up.     Transfer the soup back into the pot and mix in the Prayani raita.  Serve with crusty bread.                                                                                               See More Recipes      Find Prayani Near Me.

2 rotisserie chicken breasts, shredded

½ cup Prayani tomato raita Find Prayani Near Me.

1 cup premade enchilada sauce, divided

½ teaspoon ground cumin

½ teaspoon garlic powder

Juice of half a lime

½ teaspoon salt

¼ teaspoon pepper

5-6 medium-sized corn tortillas

⅓ cup shredded cheddar cheese

Chopped cilantro, jalapenos, and more Prayani for serving

Preheat oven to 350 degrees.

In a medium sized bowl, mix together the chicken, Prayani raita, 1 tablespoon of the enchilada sauce, lime juice, cumin, garlic powder, salt, and pepper.

Lightly grease a 9x9 inch baking dish. Spread a ⅓ cup of the enchilada sauce over the bottom of the dish. To form the enchiladas, take a tortilla and spread about a tablespoon of enchilada sauce over one side. Spoon in about 2 tablespoons of the chicken filling in and tightly roll. Place in the baking dish folded side down. Repeat with the rest of the tortillas until the dish is full. Spread the rest of the enchilada sauce evenly over the top of the tortillas and sprinkle with the cheddar cheese.

Bake for 20 minutes until the cheese is melted and the sauce is bubbling.

Serve the enchiladas warm garnished with cilantro, jalapenos, and Prayani raita drizzled on top.

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