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Butternut squash enchiladas with roasted tomatillo sauce, cheese, cilantro, and avocado on a plate

Butternut Squash Enchiladas with Roasted Tomatillo Sauce

Butternut squash enchiladas with roasted tomatillo sauce are hearty, creamy enchiladas filled with roasted vegetables, melted cheese, and a bright sauce. This comforting dish is perfect when you want a satisfying vegetarian meal with layered roasted flavors.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 192
Ingredients Method Notes

Ingredients
  

Filling
  • 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 oz / 455 g fresh chopped mushrooms
Assembly
  • 12-15 corn tortillas
  • 2 cups shredded cheese
Roasted Tomatillo 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
Toppings
  • Mexican toppings: cilantro, avocado, queso fresco

Method
 

Roasted Tomatillo Sauce
  1. Remove the tomatillo husks and arrange the tomatillos on a greased baking sheet. Roast in a 400°F (204°C) oven for 20 minutes, until the skins develop brown or black spots and the tomatillos become soft.
  2. Blend the roasted tomatillos with the garlic and cilantro until mostly smooth. Transfer the sauce to a saucepan, add the broth, and simmer for 20 minutes until thickened. Stir in the cream and season with salt.
Filling Preparation
  1. Heat a large nonstick pan over high heat and roast the jalapeño and bell pepper. Allow the surfaces to brown by limiting stirring. Add the onions and sauté for a few minutes.
  2. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt. Cook until the squash is fork tender, then set the mixture aside.
  3. Return 1 tablespoon butter to the pan. Add the mushrooms and sauté until soft and browned. Season with salt and additional cumin and chili powder.
Assembly and Baking
  1. Preheat the oven to that same temperature. Wrap the tortillas in a moist paper towel and warm them in the microwave until softened.
  2. Fill the softened tortillas with a small amount of squash and mushroom mixture. Roll each tortilla and place it seam-side-down in a baking dish.
  3. Continue filling the tortillas, then cover them with sauce and top with cheese. Bake for 10-15 minutes until the cheese is melted and bubbly.
Serving
  1. Serve the enchiladas with cilantro, avocado, queso fresco, or other toppings listed in the recipe.

Notes

This recipe makes a large batch of enchiladas, but the filling and sauce can be kept ready so you can assemble smaller amounts as needed over a few days. The filling amount is enough for about 20-25 small corn tortillas, and the baking dish size depends on how many enchiladas you prepare at one time.