5.0 from 36 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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Servings: 8 enchiladas
Calories: 104 kcal
Course:
Dinner
Cuisine:
Mexican
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).
Cup of Yum
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 Information
Calories
104kcal
(5%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Sodium
26mg
(1%)
Potassium
364mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
920IU
(18%)
Vitamin C
35mg
(39%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 104
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 26mg | 1% |
| Potassium | 364mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.