Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce Recipe

Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce is a delicious vegetarian dish featuring roasted vegetables, a tangy sauce, and plenty of cheese.

Hello, friend! Get ready to have your taste buds singing with this delicious and wholesome Butternut Squash and Mushroom Enchiladas recipe. This isn’t your ordinary enchilada.

It’s a delicious vegetarian dish that’s packed with the goodness of roasted butternut squash and savory mushrooms, all smothered in a tangy, homemade tomatillo sauce. It’s a perfect dish for a cozy weeknight dinner or a fun gathering with friends. 

So let’s gather our ingredients and get ready to roll up some deliciousness!

Utensils You Need:

Gather these tools to create this delicious meal:

1. Baking dish
2. Large skillet or pot
3. Cutting board
4. Knife
5. Blender or food processor

The Recipe

Butternut Squash and Mushroom Enchiladas with Tomatillo Sauce

This vegetarian dish is a flavorful combination of roasted butternut squash, sautéed mushrooms, and a tangy tomatillo sauce, all wrapped in tortillas and baked to perfection.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 enchiladas

Calories 350 kcal

Ingredients

  

For the filling:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces mushrooms, sliced
• ½ onion, chopped
• 2 cloves garlic, minced

For the tomatillo sauce:

• 1 pound tomatillos, husked and rinsed
• ½ onion, roughly chopped
• 2 cloves garlic
• 1 jalapeño, seeded (optional)
• ¼ cup chopped cilantro
• Salt and pepper to taste

For assembly:

• 6 corn tortillas
• 1 cup shredded Monterey Jack cheese

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
• While the squash is roasting, prepare the tomatillo sauce. Boil tomatillos, onion, garlic, and jalapeño (if using) in a pot of water until softened, about 10 minutes.
• Drain the tomatillos and transfer to a blender or food processor with cilantro. Blend until smooth. Season with salt and pepper.
• Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add mushrooms and garlic, and cook until mushrooms are browned.
• Warm the tortillas in a dry skillet or microwave until pliable.
• To assemble the enchiladas, spread some tomatillo sauce in the bottom of the baking dish.
• Fill each tortilla with roasted butternut squash, mushrooms, and a sprinkle of cheese. Roll up and place seam-side down in the dish.
• Pour the remaining tomatillo sauce over the enchiladas and sprinkle with the remaining cheese.
• Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Notes

1. You can use any type of mushroom you like, such as cremini, portobello, or shiitake.
2. If you don’t have tomatillos, you can use canned green enchilada sauce.
3. Feel free to add other vegetables to the filling, such as spinach, corn, or black beans.

Keyword butternut squash, easy, enchiladas, Gluten-Free, healthy, mushrooms, tomatillo sauce, vegetarian

Cook method: Baking, Stovetop

Season: All seasons

Alternative Ingredients:

If you do not have the ingredients I listed above, don’t worry. You can swap them out for the alternatives below:

What to Serve with Butternut Squash Mushroom Enchiladas with Tomatillo Sauce:

You can pair this delicious Butternut Squash Mushroom Enchiladas with the following:

• Spanish rice or cilantro-lime rice.
• Refried beans or black beans.
• Guacamole, sour cream, or salsa.

Frequently Asked Questions:

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using vegan cheese and omitting the cheese in the filling.

Can I make this dish ahead of time?

Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.

Can I freeze leftover enchiladas?

Yes, you can freeze leftover enchiladas for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Can I make this recipe spicy?

Yes, you can add more jalapeños to the tomatillo sauce or sprinkle some red pepper flakes on top before baking.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas are more traditional for enchiladas.