Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Ingredients
The enchiladas
-
1
small
onion, chopped
-
1
large
jalapeño, chopped, seeds and ribs removed
-
1
cup
chopped bell pepper (2 peppers)
-
2
tablespoons
butter
-
2–3
cups
butternut squash, peeled and cubed
-
½
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
salt
-
16
ounces
fresh chopped mushrooms
-
12–15
pieces
corn tortillas
-
2
cups
shredded cheese
-
to taste
Mexican toppings: cilantro, avocado, queso fresco
The sauce
-
2
lbs.
tomatillos
-
4
cloves
garlic
-
½
cup
cilantro
-
2
cups
broth
-
½
cup
half and half or cream
-
to taste
salt
Instructions
- Roast tomatillos on a greased baking sheet at 400°F for 20 minutes until soft.
- Blend roasted tomatillos with garlic and cilantro until smooth, then simmer with broth for 20 minutes.
- In a pan, roast jalapeño and bell pepper over high heat until browned, then add onions and sauté.
- Add butternut squash, butter, cumin, chili powder, and salt to the pan and sauté until fork tender.
- In the same pan, sauté mushrooms with butter until soft, seasoning with salt and spices.
- Preheat oven to 400°F. Warm tortillas in a moist paper towel in the microwave.
- Stuff tortillas with squash and mushroom filling, roll them up, and place seam-side down in a baking dish.
- Cover enchiladas with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted.
- Serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
12g
Sodium
400mg
Cholesterol
30mg
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