Butternut Squash Enchiladas With Tomatillo Sauce

Name: Butternut Squash Enchiladas With Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo; 2 1/2 cups chicken stock or 2 1/2 cups broth; 1/2 cup cilantro, chopped; 1/2 cup green onion, chopped; 1 jalapeno, sliced; 1 tablespoon sugar; 1/2 teaspoon black pepper; 1/3 cup butter; 4 tablespoons flour; 1 medium butternut squash (2 pounds); 1 tablespoon olive oil; 1 garlic clove, minced; 1/4 cup yellow onion, diced; 1/2 cup fresh corn, uncooked (frozen okay); 3 cups monterey jack cheese, grated; 1 dozen corn tortilla

Servings: persons

1 lb tomatillo
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 jalapeno, sliced
1 tablespoon sugar
1/2 teaspoon black pepper
1/3 cup butter
4 tablespoons flour
1 medium butternut squash (2 pounds)
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup yellow onion, diced
1/2 cup fresh corn, uncooked (frozen okay)
3 cups monterey jack cheese, grated
1 dozen corn tortilla

1
TO PREPARE THE SAUCE:.
2
Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
3
Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
4
Transfer to saute pan and simmer over med-low heat.
5
Stir in sugar and pepper.
6
In a small saucepan melt the butter and whisk in the flour to make a roux.
7
Add roux to sauce for desired thickness, salt to taste.
8
Set aside.
9
TO PREPARE THE SQUASH FILLING:.
10
Preheat oven to 400 degrees.
11
Cut squash in half lengthwise to clean out seeds.
12
Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
13
Let cool and spoon out meat (can be done a day ahead).
14
Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
15
Mix in squash and corn and set aside.
16
TO ASSEMBLE ENCHILADAS:.
17
Quickly dip the tortillas in some of the enchilada sauce to soften them.
18
Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
19
Repeat, placing enchiladas side by side until baking dish is full.
20
Top enchiladas with sauce and a little cheese.
21
Bake at 350 degrees for 15-20 minutes.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb tomatillo, 2 1/2 cups chicken stock or 2 1/2 cups broth, 1/2 cup cilantro, chopped, 1/2 cup green onion, chopped, and more.

Yes, Butternut Squash Enchiladas With Tomatillo Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!