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:

1 cup chopped bell pepper (2 peppers)

2 cups broth

2 tablespoons butter

2-3 cups butternut squash, peeled and cubed

½ teaspoon chili powder

½ cup cilantro

Mexican toppings: cilantro, avocado, queso fresco

12-15 corn tortillas

½ teaspoon cumin

16 ounces fresh chopped mushrooms

4 cloves garlic

½ cup half and half or cream

1 large jalapeño, chopped, seeds and ribs removed

1 small onion, chopped

salt to taste

2 cups shredded cheese

2 lbs. tomatillos

Equipment:

baking sheet

blender

sauce pan

frying pan

paper towels

microwave

oven

baking pan

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:

Quickview
196k Calories
8g Protein
8g Total Fat
23g Carbs
10% Health Score
Limit These
Calories
196k
10%

Fat
8g
14%

  Saturated Fat
4g
29%

Carbohydrates
23g
8%

  Sugar
5g
7%

Cholesterol
23mg
8%

Sodium
506mg
22%

Get Enough Of These
Protein
8g
17%

Vitamin A
3349IU
67%

Vitamin C
32mg
40%

Phosphorus
235mg
24%

Vitamin B3
3mg
18%

Fiber
4g
18%

Vitamin B2
0.28mg
17%

Manganese
0.32mg
16%

Potassium
529mg
15%

Calcium
149mg
15%

Magnesium
53mg
13%

Selenium
9µg
13%

Copper
0.25mg
13%

Vitamin B6
0.25mg
12%

Vitamin K
11µg
11%

Zinc
1mg
9%

Vitamin B5
0.92mg
9%

Vitamin B1
0.13mg
9%

Vitamin B12
0.48µg
8%

Iron
1mg
8%

Vitamin E
1mg
7%

Folate
28µg
7%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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