Butternut Squash Enchiladas

I found this recipe on the Vegetarian Times website while looking for a veggie enchilada recipe.

Ingredients
1 tbs olive oil
1 butternut squash, halved and seeded
1 onion, diced
1 chipotle chiles in adobo sauce, drained and diced, plus 1 tbs sauce
1 tsp clove garlic, minced
3 oz. reduced-fat cream cheese
1 tsp ground cumin
1/2 tsp ground nutmeg
3 green onions, chopped
2 16-oz. cans red enchilada sauce
6 whole-wheat or corn tortillas
1 cup shredded reduced-fat Cheddar cheese

Directions

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Roast 45 minutes, or until soft.
2. Cool until easy to handle. Scoop squash into bowl, and mash.
3. Heat oil in saucepan over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft.
   
4. Add chipotle, adobo sauce, and garlic. Cook 1 minute, stirring often.
5. Stir in mashed squash, cream cheese, cumin, and nutmeg. Cook 3 minutes more, or until heated through.
   
6. Remove from heat, and fold in green onions.
7. Preheat oven to 350°F. Lay tortillas on baking sheet, and warm 3 minutes in oven to soften.
   
8. Spread 1 cup enchilada sauce over bottom of 13- x 9-inch baking dish.
   
9. Divide filling among tortillas, and roll loosely.
   
10. Place filled, rolled tortillas in baking dish.
    
11. Top with remaining enchilada sauce and Cheddar cheese.
    
12. Bake 30 minutes, or until top begins to brown and sauce is bubbly.