Creamy Squash Enchiladas

• 6 guajillo chiles, stemmed, seeded
• 1 cup water
• 2 cups red salsa
• 1/4 cup oil, divided
• 1 butternut squash (2 lb.), peeled, cut into 1/2-inch pieces
• 3/4 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 12 corn tortillas (6 inch)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/4 cup chopped fresh parsley, divided
• 6 oz. Queso Blanco VELVEETA, sliced

1. Heat oven to 350F.
2. Place chiles in small microwaveable bowl.
3. Add water.
4. Microwave on HIGH 4 min.
5. or until chiles are softened.
6. Blend chiles, 1/2 cup cooking water and salsa in blender until smooth.
7. Heat 2 tsp.
8. oil in large skillet on medium heat.
9. Add squash, onions and garlic; cover.
10. Cook 10 min.
11. or until squash is tender, stirring occasionally.
12. Meanwhile, heat remaining oil in medium skillet on medium heat.
13. Add tortillas, 1 at a time; cook 10 sec.
14. on each side or just until softened.
15. Drain on paper towels.
16. Add cream cheese, Parmesan and 2 Tbsp.
17. parsley to squash mixture; mix well.
18. Dip tortillas, 1 at a time, in salsa mixture; gently shake off excess.
19. Spoon 1/4 cup squash mixture down center of each tortilla; roll up.
20. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa mixture and VELVEETA.
21. Cover.
22. Bake 25 min.
23. or until heated through, uncovering after 15 min.
24. Sprinkle with remaining parsley.

guajillo chiles, water, red salsa, oil, butternut, onions, garlic, corn tortillas, philadelphia cream cheese, parmesan cheese, fresh parsley, queso blanco

Taken from www.kraftrecipes.com/recipes/creamy-squash-enchiladas-183889.aspx (may not work)