Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]

5 from 12 votes

Butternut Squash Enchiladas Verdes [or Kabocha, Pumpkin]

Packed with roasted winter squash and smothered in salsa verde, these butternut squash enchiladas are a tasty, comforting, crowd-pleasing, meat-free dinner.

Prep Time20

Cook Time50

Total Time1 30

Course: Dinner

Cuisine: Mexican

Diet: Vegan

Servings: enchiladas

Calories: 104kcal

Author: Stefan

Equipment

My favorite knives
Measuring spoons
Baking sheet
Silicone baking mat
Kitchen Tongs
Blender
Food Processor
Large bowl
Serving Platter

Ingredients

For the Salsa Verde

2 poblano chiles halved
½ small yellow onion
1 garlic clove peeled
¼ pound tomatillos (2-3), husked, rinsed, and dried
1 small jalapeno chile
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon neutral oil (vegetable, canola, grapeseed)
Kosher salt and black pepper to taste

For the Squash filling:

½ kabocha squash peeled, seeds removed, and cut into bite-sized pieces
½ teaspoon ground of cumin
½ teaspoon ground coriander
1 ½ teaspoons neutral oil
Kosher salt and black pepper to taste

For the Enchiladas

8 corn tortillas (6-inch diameter)
¼ red onion finely chopped
A handful of cilantro chopped
Finely chopped red onion, cilantro, radish, hot sauce and lime wedges for garnish

Instructions

Make the Salsa Verde

Preheat the broiler. Arrange the poblano chiles, onion, garlic, tomatillos, and jalapeño on a baking sheet. Sprinkle with cumin, coriander, salt, and black pepper. Drizzle with oil. Broil 3–4 inches from the heat for 8–10 minutes, or until the peppers are blackened and soft. Remove any ingredients as needed if they start to burn or burst.
Once cooled (about 10 minutes), peel the poblano and jalapeño, discard the poblano seeds, and transfer everything to a blender or food processor. Blend until smooth. Season with salt and pepper to taste, then set aside. Reduce the oven temperature to 400°F (20 degrees C).

Roast the Squash

While the salsa verde ingredients are cooling, toss the squash with cumin, coriander, oil, salt, and pepper in a medium bowl. Spread onto a small baking sheet and roast for about 30 minutes, until caramelized and tender. Remove from the oven and set aside.

Assemble the Enchiladas

Spread a few tablespoons of salsa verde on the bottom of an 8" x 8" baking dish. Fill each tortilla with 1/8 of the roasted squash, a teaspoon of salsa verde, and a sprinkle of chopped red onion and cilantro. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat with the remaining tortillas.

Bake the Enchiladas

Pour the remaining salsa verde over the enchiladas and smooth it out with the back of a spoon. Bake for 20 minutes. Remove from the oven and let them rest for 5–10 minutes before serving.

Serve:

Garnish with additional chopped red onion, cilantro, radish, lime wedges, and hot sauce as desired.

Notes

For quick prep: Use pre-chopped squash and salsa verde.

Swap the squash: Based on what’s in season/available. Butternut, acorn, kabocha, delicata, and pumpkin enchiladas will also work well.

To avoid soggy enchiladas: Optionally pan-fry the tortillas with a little oil (for a few seconds) to create a barrier against the sauce.

To avoid unraveling: Place the enchiladas seam-side down in the pan.

Nutrition