Description
Butternut squash enchiladas with mole sauce are a delicious blend of sweet and savory flavors, ideal for cozy dinners or festive gatherings. These enchiladas feature creamy butternut squash wrapped in soft tortillas and drenched in rich, chocolatey mole sauce, creating a comforting dish that’s both satisfying and visually stunning. Packed with nutrients and easy to prepare, this recipe is sure to impress everyone at your table while sneakily incorporating veggies into your meal.
Ingredients
Scale
- 2 cups butternut squash, diced
- 8 corn tortillas
- 1 cup mole sauce (store-bought or homemade)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 handful cilantro, for garnish
- 2 cups vegetable broth
Instructions
- Preheat oven to 375°F (190°C). Peel and dice the butternut squash.
- In a skillet over medium heat, sauté diced onions in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in the butternut squash and cumin; cook for about 5 minutes. Pour in vegetable broth and simmer until tender (10-15 minutes).
- Spread about two tablespoons of filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour mole sauce over the assembled enchiladas and cover with foil. Bake for 20 minutes.
- Remove from oven, garnish with cilantro, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg