Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce is a Mexican recipe that serves 12. For $1.21 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 9g of fat, and a total of 198 calories. Head to the store and pick up bell pepper, salt, onion, and a few other things to make it today. It is brought to you by Pinch of Yum. It is a good option if you're following a gluten free diet. 296 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is pretty good. Butternut Squash Enchiladas with Easy Mole Sauce, Spicy Butternut Squash Black Bean Enchiladas with Chipotle Greek Yogurt Sauce, and Fettuccine with Butternut Squash and Mushroom Cream Sauce are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.

 

Step by step:

Sauce

1. Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft.

2. Place in a blender with the garlic and cilantro and puree until mostly smooth.

3. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened.

4. Add the cream and season with salt.Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted.

5. Add the onions and saute for a few minutes.

Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.Mushroom Filling

1. Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms.

2. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese.

3. Bake for 10-15 minutes until cheese is melted and bubbly.

4. Serve with your favorite toppings.

Nutrition Information:

covered percent of daily need