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Winter Squash Enchiladas

kale, queso fresco, ancho chile sauce, guacamole
2.8 stars
(5 reviews)
  • Vegetarian
  • No Nuts Added
  • No Egg Added
Butternut squash is roasted and combined with sautéed kale and queso fresco and goat cheese to make a hearty filling. They're topped with a smokey ancho chile sauce, a little more queso fresco, and toasted pumpkin seeds. The enchiladas are served with freshly made guacamole and steamed California brown rice.
Servings Per Container: 1.5
Amount Per Serving*
Calories 880
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 35mg
Sodium 1050mg
Total Carbs 115g
Dietary Fiber 16g
Sugars 8g
Protein 26g
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

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