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Butternut squash enchiladas with mushroom filling, tomatillo sauce, melted cheese, and fresh toppings

Butternut Squash Enchiladas with Mushroom & Tomatillo Sauce

These butternut squash enchiladas are filled with tender spiced squash and savory browned mushrooms, then covered in creamy tomatillo sauce and melted cheese. They make a hearty vegetarian meal with a satisfying balance of roasted, tangy, and rich 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
  • Mexican toppings: cilantro, avocado, queso fresco
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

Method
 

Tomatillo Sauce
  1. Remove the tomatillo husks and arrange the tomatillos on a greased baking sheet. Roast at 400°F (204°C) for 20 minutes, until softened with browned or blackened spots on the skins.
  2. Blend the roasted tomatillos with the garlic and cilantro until mostly smooth.
  3. Pour the mixture into a saucepan, stir in the broth, and simmer for 20 minutes, until thickened.
  4. Stir in the cream and season with salt.
Filling
  1. Heat a large nonstick pan over high heat. Add the jalapeño and bell pepper and cook without stirring frequently so the skins can brown and roast.
  2. Add the onion and sauté for a few minutes.
  3. Add the butternut squash, 1 tablespoon butter, cumin, chili powder, and salt. Sauté until the squash is fork tender, then set the mixture aside.
  4. Return the pan to the heat with the remaining 1 tablespoon butter. 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 the same 400°F (204°C) temperature used for roasting the tomatillos.
  2. Wrap the corn tortillas in a moist paper towel and warm them in the microwave until softened.
  3. Add a little squash and mushroom filling to each tortilla. Roll each tortilla and arrange it seam-side down in a baking dish, repeating until finished.
  4. Cover the rolled tortillas with the tomatillo sauce and top with the shredded cheese.
  5. Bake for 10-15 minutes, until the cheese is melted and bubbly. Serve with the toppings.

Notes

The recipe makes a large amount of filling, enough for about 20-25 small corn tortillas. The filling and sauce can be kept for a few days so you can assemble and bake smaller batches as needed. Choose the baking pan size based on how many enchiladas you plan to bake at one time.