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+ servings

Butternut Squash, Mushroom, and Poblano Enchiladas

Enchiladas filled with roasted butternut squash, mushrooms, and poblano peppers and smothered with a homemade butternut enchilada sauce.
Enchiladas with butternut squash, mushrooms and poblano peppers
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5 from 1 vote



  • 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

Enchilada sauce:

  • 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.


Sodium: 822mg, Calcium: 172mg, Vitamin C: 32mg, Vitamin A: 5159IU, Sugar: 6g, Fiber: 3g, Potassium: 544mg, Cholesterol: 18mg, Calories: 226kcal, Saturated Fat: 4g, Fat: 11g, Protein: 9g, Carbohydrates: 25g, Iron: 2mg
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