Made 15 Enchiladas (about 6 servings)
- 1 medium onion, chopped
- 3 chopped bell peppers
- 2 tablespoons butter
- 2-3 cups butternut squash, peeled and cubed (2 medium butternut squash)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 16 ounces fresh chopped portobello mushrooms
- approx. 15 corn tortillas
- 2 cups shredded cheese
- Mexican toppings: cilantro, avocado, queso fresco
Tomatillo Sauce Ingredients:
- 2 lbs. tomatillos (about 2 dozen)
- 4 cloves garlic (used 4 small elephant garlic cloves)
- ½ cup cilantro
- 2 cups broth
- ½ cup table cream (or half & half)
- salt to taste
- 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.
Notes: I used our 6-cup Pyrex Snapware dishes with blue lids – 5 enchiladas fit into each one. Cooked 2 and froze 1 assembled but not cooked for later.