Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven to 350 degrees. combine squash, 1/2 cup shredded cheese, cream cheese, red pepper, cumin and 1/2 teaspoon garlic in a medium mixing bowl. 2. boil tomatillos for approximately 5 minutes or until they begin sinking. drain. place in a blender or food processor. add cilantro, 1 teaspoon garlic, salt, pepper and jalapenos. blend until smooth, then transfer to a shallow dish. 3. dip tortillas one at a time in sauce. spoon 2 heaping tablespoons of squash mixture down the center of each tortilla. roll up and place seam side down in a 9- x 13-inch baking dish sprayed with vegetable oil cooking spray. top with remaining sauce, cheese and green onion. cover and bake 20-30 minute or until cheese is melted.

Target recipe: filling: heat butter in saucepan. add onion. saute until soft. remove from heat. stir in next 5 ingredients. spoon 1/4 cup egg mixture down centre of each tortilla. roll snugly. place seam side down in baking dish large enough to hold single layer. cover with damp cloth while rolling remainder to prevent cracking. sauce: stir first 6 sauce ingredients together in bowl. pour over enchiladas. sprinkle with cheese. bake, uncovered, in 350 f oven for about 25 minutes until bubbly hot. spoon sour cream across enchiladas. top with chives.