Thakore Family Recipes

Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

Name: Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 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; 2 lbs. tomatillos; 4 cloves garlic; 1/2 cup cilantro; 2 cups broth; 1/2 cup half and half or cream; salt to taste

12 servings

porties

30 minutes

actieve tijd

2 hours 30 minutes

totale tijd

Begin met koken

Ingrediënten

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

2 lbs. tomatillos

4 cloves garlic

1/2 cup cilantro

2 cups broth

1/2 cup half and half or cream

salt to taste

Instructies

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.

Voedingswaarde

Portiegrootte

Calorieën

192

Totale vet

7.6 g

Verzadigd vet

3.8 g

Onverzadigd vet

Transvet

0.2 g

Cholesterol

17.9 mg

Natrium

329.6 mg

Totale koolhydraten

25.6 g

Voedingsvezels

4.6 g

Totale suikers

6.4 g

Eiwit

7.9 g