Butternut Squash Enchiladas With Tomatillo Sauce Recipes

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BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

My coworkers and I love a local restaurant's version of this, so I thought I would try and replicate! So far, so good :)

Provided by Elizabeth

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 4

Number Of Ingredients 13

8 (5 inch) corn tortillas
½ unpeeled butternut squash, seeded
½ cup water
2 tablespoons olive oil
1 clove garlic, minced
¼ onion, chopped
2 cups chopped fresh spinach
4 sun-dried tomatoes, chopped
1 cup enchilada sauce
¼ cup crumbled goat cheese
¼ cup crumbled cotija cheese
2 tablespoons chopped cilantro leaves, for garnish
¼ cup sour cream, for topping

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Lay the tortillas flat onto a baking sheet. Bake in the preheated oven until crispy, about 10 minutes. Remove and allow to cool. Meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. Cook in the microwave until tender, 12 to 15 minutes. Once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the spinach and sun-dried tomatoes. Continue cooking until the spinach wilts. Gently fold the spinach mixture into the diced butternut squash.
  • Arrange four crispy tortillas on the baking sheet. Divide the squash mixture among the tortillas. Sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. Pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
  • Bake in the preheated oven until hot, about 10 minutes. Garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 46.2 g, Cholesterol 21.9 mg, Fat 18 g, Fiber 7.4 g, Protein 10.4 g, SaturatedFat 6.7 g, Sodium 428.6 mg, Sugar 5.4 g

BUTTERNUT SQUASH ENCHILADAS



Butternut Squash Enchiladas image

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE



Butternut Squash Enchiladas With Tomatillo Sauce image

This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.

Provided by Zetty66

Categories     Vegetable

Time 1h55m

Yield 2-3 enchiladas, 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

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

SQUASH ENCHILADAS WITH TOMATILLO SAUCE



Squash Enchiladas with Tomatillo Sauce image

Categories     Cheese     Bake     Sauté     Vegetarian     Butternut Squash     Tomatillo     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

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

Steps:

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

TOMATILLO ENCHILADA SAUCE



Tomatillo Enchilada Sauce image

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g

BUTTERNUT SQUASH & MUSHROOM ENCHILADAS



Butternut Squash & Mushroom Enchiladas image

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 14

12 oz. VELVEETA, cut into 1/2" cubes, divided
1 jar (16 oz.) tomatillo salsa
1/4 cup extra virgin olive oil, divided
1 white onion, finely chopped
1 clove garlic, finely chopped
1-1/2 lb. butternut squash, peeled, cut into 1/2" pieces (about 2 cups)
2 tsp. TACO BELL® Reduced Sodium Taco Seasoning Mix
1/4 tsp. freshly ground black pepper
4 cups shiitake mushrooms, thinly sliced
12 (6-inch) corn tortillas, warmed
1/4 cup red onion, thinly sliced
1 fresh jalapeño pepper, thinly sliced into rounds
1/2 bunch fresh cilantro, chopped
1 lime, cut into wedges

Steps:

  • Preheat oven to 400°F.
  • In a microwave-safe bowl, add 8 oz. of cubed VELVEETA and microwave on HIGH for 1 min. Remove from microwave and stir in salsa.
  • In a large sauté pan over medium high heat, heat 2 Tbsp. of olive oil. Add onion and garlic and cook for 1 min. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 min. Remove and set aside in a medium bowl.
  • In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 min. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13" casserole dish, spread ¼ cup of salsa verde sauce.
  • Place ¼ cup of filling onto the center of each tortilla, then roll up and place seam side down in the casserole dish. Pour 1-1/2 cups of salsa verde sauce over enchiladas, top with remaining cubed VELVEETA and bake for 25 min. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

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    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #vegetables     #dietary     #low-sodium     #low-calorie     #low-in-something     #squash     #4-hours-or-less

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