Butternut Squash Enchiladas Recipe
Three corn tortillas filled with roasted butternut squash & corn covered in tomatillo cream salsa topped with sour cream, queso fresco & red onions. Served with Mexican rice & refried beans.
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Ingredients
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Enchiladas Filling
Tomatillo Cream Salsa
Toppings and Sides
Method
Preparing the Filling
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cumin, salt, and black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender.
- 2
Combine the Filling
In a large bowl, combine the roasted butternut squash and corn kernels. Mix well and set aside.
Making the Tomatillo Cream Salsa
- 3
Blend the Salsa
In a blender, combine the chopped tomatillos, sour cream, lime juice, cilantro, and salt. Blend until smooth. Adjust seasoning as needed.
Assembling the Enchiladas
- 4
Prepare the Tortillas
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable.
- 5
Fill the Tortillas
Place about 1/4 cup of the butternut squash and corn filling in the center of each tortilla. Roll up tightly and place seam-side down in a greased baking dish.
- 6
Add Salsa
Pour the tomatillo cream salsa over the top of the filled enchiladas, ensuring they are well coated.
Baking and Serving
- 7
- 8
Prepare the Sides
While the enchiladas are baking, prepare the Mexican rice and refried beans according to package instructions.
- 9
Serve
Once baked, remove the enchiladas from the oven. Serve topped with sour cream, queso fresco, and red onions alongside the Mexican rice and refried beans.
