Squash & Mushroom Enchiladas - Naturally Sassy

Ingredients

• 6 gluten free tortillas
• 2–3 tablespoons olive oil
• 1 red onion, peeled and finely chopped
• 1 butternut squash peeled and cut into small thumbnail-sized pieces
• 110g (11⁄2 cups) sliced white mushrooms
• 1 teaspoon deseeded and finely chopped red chilli (or to taste)
• 120ml (1⁄2 cup) passata
• 2 tablespoons coconut cream