Butternut Squash Enchiladas With Tomatillo Sauce

READY IN: 1hr 55mins
Recipe by Zetty66

This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.

Top Review by NillaWafer

I first had these at Villa Creek in Paso Robles and I loved them. I was so happy to find this recipe and it lives up to the ones I had at VC, my mom thought they were even better. The only slight change I made was to use veggie stock in place of chicken stock.

Ingredients Nutrition


  2. Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
  3. Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
  4. Transfer to saute pan and simmer over med-low heat.
  5. Stir in sugar and pepper.
  6. In a small saucepan melt the butter and whisk in the flour to make a roux.
  7. Add roux to sauce for desired thickness, salt to taste.
  8. Set aside.
  10. Preheat oven to 400 degrees.
  11. Cut squash in half lengthwise to clean out seeds.
  12. Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
  13. Let cool and spoon out meat (can be done a day ahead).
  14. Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
  15. Mix in squash and corn and set aside.
  17. Quickly dip the tortillas in some of the enchilada sauce to soften them.
  18. Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
  19. Repeat, placing enchiladas side by side until baking dish is full.
  20. Top enchiladas with sauce and a little cheese.
  21. Bake at 350 degrees for 15-20 minutes.

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