Squash Enchiladas with Tomatillo Sauce Recipe

Name: Squash Enchiladas with Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash (about 2 1/2 pounds total), halved; 2 tablespoons olive oil; 1/4 cup chopped onion; 1 tablespoon minced garlic; 1/2 cup drained canned corn; 12 6-inch-diameter corn tortillas; 2 cups grated Monterey Jack cheese (about 8 ounces); 2 cups grated mozzarella cheese (about 8 ounces); Tomatillo Sauce; Sour cream; 1/3 cup chopped pitted black olives

Servings: persons

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives

1
Preheat oven to 400F.
2
Pour enough water into roasting pan to come 1/2 inch up sides of pan.
3
Place squash halves, cut side up, in pan.
4
Bake until tender, adding more water as necessary, about 1 hour 45 minutes.
5
Cool squash completely.
6
Remove seeds from squash; spoon squash into bowl.
7
Discard squash skin.
8
Heat oil in heavy large skillet over medium heat.
9
Add onion and garlic; saute 3 minutes.
10
Mix in squash and corn.
11
Season with salt and pepper.
12
Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side.
13
Repeat with remaining tortillas.
14
Place 1 heaping tablespoon squash mixture down center of each tortilla.
15
Top with 1 tablespoon of each cheese.
16
Roll up tortillas.
17
Arrange seam side down in 13 x 9 x 2-inch glass baking dish.
18
(Can be prepared 6 hours ahead; cover and chill.)
19
Preheat oven to 350F.
20
Spoon Tomatillo Sauce and remaining cheese over enchiladas.
21
Bake until enchiladas are heated through, about 20 minutes.
22
Place 2 enchiladas on each of 6 plates.
23
Top with sour cream.
24
Sprinkle with olives.

962

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 2 small butternut squash (about 2 1/2 pounds total), halved, 2 tablespoons olive oil, 1/4 cup chopped onion, 1 tablespoon minced garlic, and more.

Yes, Squash Enchiladas with Tomatillo Sauce falls under the General 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!

Squash Enchiladas with Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions