Enchiladas Calabaza

• 2 -3 lbs butternut squash, baked, filling mashed
• 6 ounces cream cheese, cubed
• 4 scallions, sliced
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon coriander
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1 pinch cinnamon
• 12 corn tortillas
• 12 ounces salsa
• 1 cup grated cheese

1. Preheat oven to 350.
2. Mix squash, cream cheese, scallions and spices until smooth.
3. Warm tortillas in hot skillet until pliable.
4. Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
5. Pour salsa over filled tortillas.
6. Sprinkle with cheese.
7. Cover dish with foil, bake 25-30 minutes or until heated through.

butternut squash, cream cheese, scallions, chili powder, ground cumin, coriander, oregano, salt, cinnamon, corn tortillas, salsa, grated cheese

Taken from www.food.com/recipe/enchiladas-calabaza-151842 (may not work)