Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Ingredients
- 1 small onion, chopped
- 1 large jalapeño, chopped, seeds and ribs removed
- 1 cup2 1 cup chopped bell pepper ( peppers)
- 2 tablespoons 2 tablespoons butter
- 23 – cups butternut squash, peeled and cubed
- 1/2 teaspoon 1/2 teaspoon chili powder
- 1/2 teaspoon 1/2 teaspoon cumin
- 1/2 teaspoon 1/2 teaspoon salt
- 16 ounces 16 ounces fresh chopped mushrooms
- 1215 – corn tortillas
- 2 cups 2 cups shredded cheese
- Mexican toppings: cilantro, avocado, queso fresco
- 2 lbs. tomatillos
- 4 cloves garlic
- 1/2 cup 1/2 cup cilantro
- 2 cups 2 cups broth
- 1/2 cup 1/2 cup half and half or cream
- salt to taste
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original