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 Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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