60 min
Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Recipe GLPR5a53cdb276d5ce
Warm corn tortillas filled with roasted butternut squash and earthy sautéed mushrooms, topped with a vibrant, freshly roasted tomatillo sauce and melted cheese. This vegetarian Mexican dish is naturally gluten-free and bursting with savory flavors.
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Ingredients
2 lbs. fresh tomatillos, husked
4 cloves garlic, minced
½ cup fresh cilantro, loosely packed
2 cups vegetable broth
½ cup heavy cream or half-and-half
1 large jalapeño, chopped with seeds and ribs removed
2 bell peppers, chopped (about 1 cup)
1 small onion, chopped
3 tablespoons butter, divided
16 ounces fresh mushrooms, chopped
2-3 cups butternut squash, peeled and cubed
½ teaspoon ground cumin
½ teaspoon chili powder
Salt to taste
12-15 corn tortillas
2 cups shredded Mexican cheese blend
Fresh cilantro for garnish
Sliced avocado for serving
Crumbled queso fresco for serving
Directions
Preheat the oven to 400°F. Remove the husks from the tomatillos and place them on a greased baking sheet. Roast for approximately 20 minutes, until the skins develop brown or black spots and the tomatillos are very soft and collapsed.
Transfer the roasted tomatillos to a blender. Add the minced garlic and fresh cilantro, then blend until the mixture is mostly smooth, leaving just a little texture.
Pour the tomatillo mixture into a saucepan and stir in the vegetable broth. Simmer over medium heat for 20 minutes, stirring occasionally, until the sauce has thickened and deepened in color.
Remove the tomatillo sauce from heat. Stir in the cream and season with salt to taste. Set aside.
While the sauce simmers, heat 1 tablespoon of butter in a large nonstick skillet over medium-high heat. Add the chopped jalapeño and bell peppers. Let them cook without stirring too frequently, allowing the skins to develop brown and roasted spots, about 8-10 minutes.
Add the chopped onion to the skillet with the peppers and jalapeño. Sauté for another 3-4 minutes until the onion begins to soften.
Add the remaining 2 tablespoons of butter to the skillet. Add the chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes until the mushrooms are soft and have browned. Season with the ground cumin, chili powder, and salt to taste.
Fold the roasted butternut squash cubes into the mushroom and pepper mixture, stirring gently to combine. The squash should soften from the heat of the pan. Remove from heat.
Increase the oven temperature to 400°F if needed. Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 1-2 minutes until they are pliable and warm.
Pour a thin layer of the tomatillo sauce into the bottom of a 9x13-inch baking dish.
Working with one tortilla at a time, place about 2-3 tablespoons of the squash and mushroom filling down the center of each warm tortilla. Roll tightly and place seam-side-down in the baking dish. Repeat until all tortillas are filled and arranged in a single layer.
Pour the remaining tomatillo sauce evenly over the enchiladas. Sprinkle the shredded cheese evenly over the top.
Bake for 10-15 minutes until the cheese is melted and bubbly and the sauce is hot throughout.
Remove from the oven and let rest for 2-3 minutes. Garnish with fresh cilantro, sliced avocado, and crumbled queso fresco. Serve warm.
