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Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

  • Recipe Submitted by on

Category: Cheese, Healthy Recipes, Mashrooms, Squash

 Ingredients List

  • For 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 corn tortillas
  • 2 cups shredded cheese
  • Mexican toppings: cilantro, avocado, queso fresco
  • For the sauce
  • 2 lbs. tomatillos
  • 4 cloves garlic
  • ½ cup cilantro
  • 2 cups broth
  • ½ cup half and half or cream
  • salt to taste

 Directions

1. 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.
2. 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.
3. 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.

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