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    Thakore Family Recipes

    Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

    12 servings

    porții

    30 minutes

    timp activ

    2 hours 30 minutes

    timp total
    Începe gătitul

    Ingrediente

    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

    Instrucțiuni

    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.

    Nutriție

    Dimensiune porție

    -

    Calorii

    192

    Grăsime totală

    7.6 g

    Grăsime saturată

    3.8 g

    Grăsime nesaturată

    -

    Grăsime trans

    0.2 g

    Colesterol

    17.9 mg

    Sodiu

    329.6 mg

    Carbohidrați totali

    25.6 g

    Fibre dietetice

    4.6 g

    Zaharuri totale

    6.4 g

    Proteine

    7.9 g

    12 servings

    porții

    30 minutes

    timp activ

    2 hours 30 minutes

    timp total
    Începe gătitul

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    Ingrediente

    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

    Instrucțiuni

    1

    Sauce

    2

    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.

    3

    Squash Filling

    4

    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.

    5

    Mushroom Filling

    6

    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.

    7

    Assembly

    8

    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.