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Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce

Pinch of Yum
  • 150 minutes
  • Serves 12

INGREDIENTS

1 cup

Bell pepper

2 cups

Butternut squash

1/2 cup

Cilantro

4 cloves

Garlic

1

Jalapeno, large

16 oz

Mushrooms, fresh

1

Onion, small

2 lb

Tomatillos

2 cups

Broth

1/2 tsp

Chili powder

1/2 tsp

Salt

1

Salt

1/2 tsp

Cumin

12

Corn tortillas

2 tbsp

Butter

2 cups

Cheese

1/2 cup

Half and half or cream