Butternut Squash, Mushroom, and Poblano Enchiladas
Enchiladas filled with roasted butternut squash, mushrooms, and poblano peppers and smothered with a homemade butternut enchilada sauce.
- 1 small butternut squash , cut into 1 inch cubes (about 3 cups)
- 8 ounces cremini mushrooms , sliced
- 2 poblano peppers
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro , chopped
- 2 cups shredded mozzarella cheese , divided
- 8-10 corn or flour tortillas
- 1 tablespoon olive oil
- 3/4 cup tomato paste
- 1-3 teaspoons chipotle peppers in adobo sauce , to taste
- 1 clove garlic , minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 1/2 cups vegetable stock (625 ml)
- 1 cup of roasted butternut squash from above
Optional toppings for serving:
- Chopped scallions
- Sliced avocado
- Chopped cilantro
- Sour cream
- Crumbled queso fresca
To Roast Veggies:
Preheat oven to 425 degrees F. Toss butternut squash and mushrooms with olive oil and season with salt and pepper. Spread out in a single layer on a sheet pan. Place whole poblano peppers on sheet pan.
Roast until butternut squash is fork tender, mushrooms are browned, and poblano peppers are blistered, about 30-35 minutes. Wrap poblano peppers in plastic wrap and let sit for 15 minutes, then peel off skin and chop, discarding seeds and stem.
Measure out 1 cup of the roasted butternut squash for the enchilada sauce and set the rest of the veggies aside.
To make the enchilada sauce:
Heat olive oil in a skillet over medium heat. Add tomato paste, chipotle peppers, garlic clove, salt, pepper, cumin and cinnamon and saute for about 1-2 minutes.
In a blender combine the tomato paste mixture with the vegetable stock and 1 cup of butternut squash. Taste and add more spices and chipotle peppers as desired.
To assemble enchiladas:
In a large bowl combine the remaining butternut squash, mushrooms, chopped poblano peppers, cumin and cilantro.
Spread approximately 1/2 cup of the enchilada sauce into the bottom of a greased casserole dish. Spoon some of the veggie mixture into a tortilla and top with some cheese. Roll up sides and place seam side-down into the casserole dish. Repeat with remaining tortillas and filling.
Spoon about 1 1/2 cups enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees F uncovered until cheese is melted and sauce is bubbling at edges, about 20 minutes.
Serve enchiladas with scallions, sliced avocados, cilantro, sour cream, and queso fresca cheese or as desired.
- Store any leftover enchilada sauce in the fridge for up to 1 week and in the freezer for at least 2 months.
Calories: 226kcal, Carbohydrates: 25g, Protein: 9g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 822mg, Potassium: 544mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5159IU, Vitamin C: 32mg, Calcium: 172mg, Iron: 2mg