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