Roasted Enchiladas With Tomatillo Sauce Recipe

Name: Roasted Enchiladas With Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomatillo Sauce; 1 1/2 lb. tomatillos, husks removed; 3 small Jalapeno chilies, seeded; 1 c. chopped cilantro; 2/3 c. vegetable broth (chicken ok too); 1/3 c, green onions, chopped; 1 tsp. sugar; 1/4 tsp. salt; Enchiladas; 1 small butternut squash (1 1/2 lb.)peeled, seeded, and diced; 2 medium red bell peppers, halved and cut into wedges; 1 large red onion, cut into wedges; 1 1/2 Tbs. olive oil; 1 tsp. ground cumin; 1 tsp. ground coriander; 1/2 tsp. salt; 3 cloves garlic, minced; 12 6-inch corn tortillas; 1 1/2 c. shredded Monterey jack cheese

Servings: persons

Tomatillo Sauce
1 1/2 lb. tomatillos, husks removed
3 small Jalapeno chilies, seeded
1 c. chopped cilantro
2/3 c. vegetable broth (chicken ok too)
1/3 c, green onions, chopped
1 tsp. sugar
1/4 tsp. salt
Enchiladas
1 small butternut squash (1 1/2 lb.)peeled, seeded, and diced
2 medium red bell peppers, halved and cut into wedges
1 large red onion, cut into wedges
1 1/2 Tbs. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
3 cloves garlic, minced
12 6-inch corn tortillas
1 1/2 c. shredded Monterey jack cheese

1
To make tomatillo sauce: Cook tomatillos in pot of boiling water 3-4 minutes, or until soft (like a ripe plum). Drain.
2
Puree jalapenos in food processor. Add remaining ingredients and process until smooth. Set aside.
3
To make enchiladas: Preheat ovven to 400 degrees. Coat roasting pan with olive oil. Toss together squash, bell peppers, onion, oil, cumin, coriander, and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Stir in garlic. Reduce oven to 350 degrees.
4
Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 tbs. cheese. Roll and set seam-side down in baking dish.
5
Pour 2 cups Tomatillo Sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese; bake 10 minutes.
6
Warm remaining sauce in skillet and serve over enchiladas.

1118

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.

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 19 ingredients. The key ingredients include: Tomatillo Sauce, 1 1/2 lb. tomatillos, husks removed, 3 small Jalapeno chilies, seeded, 1 c. chopped cilantro, and more.

Yes, Roasted Enchiladas With Tomatillo Sauce falls under the Soups & Stews 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!

Roasted Enchiladas With Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions