Pinch of Yum · by Lindsay Ostrom★ 4.8
Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
NUTRITION · PER SERVING150M COOK
CAL 12%·PRO 21%
CARBS 25G42% OF CAL
5G FIBER0G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 13G47% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of butternut squash, mushrooms, cheese, and corn tortillas baked with tomatillo sauce. A vegetarian take on enchiladas with rich, earthy flavors.
mainmexicancasserole🍪 sheet pan🍳 skillet🥧 baking dish⚡ microwave🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 small onion, chopped
- 1 large jalapeño, chopped, seeds and ribs removed
- 1 cup chopped bell pepper (2 peppers)
- 2 tablespoons butter
- 2-3 cups butternut squash, peeled and cubed
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 16 ounces fresh chopped mushrooms
- 12-15 corn tortillas
- 2 cups shredded cheese
- Mexican toppings: cilantro, avocado, queso fresco
- 2 lbs. tomatillos
- 4 cloves garlic
- 1/2 cup cilantro
- 2 cups broth
- 1/2 cup half and half or cream
- salt to taste
At a glance
PER SERVING · TIME 150M
CAL 12%·PRO 21%
CARBS 25G42% OF CAL
5G FIBER0G ADDED6G INTRINSIC14G OTHER6G TOTAL SUGAR
FAT 13G47% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h
- Sodium
- 494mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 625mg
- Calcium
- 213mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.