Enchiladas filled with roasted butternut squash, mushrooms, and poblano peppers and smothered with a homemade butternut enchilada sauce.
Course Main Course
Cuisine Mexican
Prep Time 45 minutesmins
Cook Time 20 minutesmins
Total Time 1 hourhr5 minutesmins
Servings 10enchiladas
Calories 226
Author Annalise
Ingredients
Enchiladas:
1small butternut squash, cut into 1 inch cubes (about 3 cups)
8ouncescremini mushrooms, sliced
2poblano peppers
2tablespoonsolive oil
Salt and pepper
1/2teaspoonground cumin
2tablespoonsfresh cilantro, chopped
2cupsshredded mozzarella cheese, divided
8-10corn or flour tortillas
Enchilada sauce:
1tablespoonolive oil
3/4cuptomato paste
1-3teaspoonschipotle peppers in adobo sauce, to taste
1clovegarlic, minced
1/2teaspoonsalt
1/2teaspoonpepper
1/4teaspoonground cinnamon
1/2teaspoonground cumin
2 1/2cupsvegetable stock(625 ml)
1cupof roasted butternut squash from above
Optional toppings for serving:
Chopped scallions
Sliced avocado
Chopped cilantro
Sour cream
Crumbled queso fresca
Instructions
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.
Notes
NOTES:
Store any leftover enchilada sauce in the fridge for up to 1 week and in the freezer for at least 2 months.