Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

• 份量: 12 servings
• 准备时间: 30 minutes
• 总时间: 2 hours 30 minutes

配料

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

步骤

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.

营养

• 卡路里: 192
• 总脂肪: 7.6 g
• 饱和脂肪: 3.8 g
• 反式脂肪: 0.2 g
• 胆固醇: 17.9 mg
• 钠: 329.6 mg
• 总碳水化合物: 25.6 g
• 膳食纤维: 4.6 g
• 总糖: 6.4 g
• 蛋白质: 7.9 g