Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 467kcal 23%
Fat 24g 36%
Saturated Fat 12g 60%
Carbohydrates 45g 15%
Fiber 7g 28%
Sugar 10g 20%
Protein 18g 36%
Cholesterol 60mg 20%
Sodium 700mg 29%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

Name: Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12
Ingredients: 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; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 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; 1/2 cup cilantro; 2 cups broth; 1/2 cup half and half or cream; salt to taste

Prep 30m

Cook 2h

Total 2h 30m

This Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce is a creamy and flavorful vegetarian option for a hearty dinner. The combination of butternut squash, mushrooms, and a tangy tomatillo sauce wrapped in corn tortillas creates a delicious and satisfying meal. Top with Mexican favorites for a fresh finish.

Easy Enchilada Recipe

Tomatillo Sauce

Notes

This recipe was perfect for us because even though it makes a ton of enchiladas, you can just keep the filling and sauce for a few days and then make a few enchiladas throughout the week as needed. As written, the filling would stuff about 20-25 small corn tortillas. The size of pan to use will depend on how many you’re baking at one time.

Nutrition Facts

Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

Ingredients

For The Enchiladas

For The Sauce

Steps

Nutrition Facts

Notes

Comments