Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

• small onion, chopped↗1
• large jalapeño, chopped, seeds and ribs removed↗1
• chopped bell pepper (2 peppers)1 cup
• butter↗2 tablespoon
• butternut squash, peeled and cubed↗2
• chili powder↗0.5 teaspoon
• cumin↗0.5 teaspoon
• salt↗0.5 teaspoon
• fresh chopped mushrooms16 ounce
• corn tortillas↗12
• shredded cheese2 cup
• Mexican toppings: cilantro, avocado, queso fresco↗
• s. tomatillos↗2
• cloves garlic↗4
• cilantro↗0.5 cup
• broth2 cup
• half and half or cream↗0.5 cup
• salt to taste↗

Step-by-step instructions

1. 1

   Sauce: Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.

2. 2

   Squash Filling: In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.

3. 3

   Mushroom Filling: Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.

4. 4

   Assembly: Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.