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Bring On These Butternut Squash & Mushroom Enchiladas

Delish logo Delish 3 days ago Jackie Rothong
a slice of pizza sitting on top of a wooden table: These enchiladas are stuffed with a hearty combination of butternut squash and mushrooms and topped with a cheesy salsa verde and more cheese. © Delish These enchiladas are stuffed with a hearty combination of butternut squash and mushrooms and topped with a cheesy salsa verde and more cheese.

You’ll want to make these vegetarian enchiladas any night of the week. Stuffed with a hearty combination of squash and mushrooms and topped with two forms of cheesy, melted Velveeta, they’re quick, easy, filling, and delicious. A quadruple threat!

Have you made these? Let us know how they came out in the comments below!

Yields: 12 servings

Prep Time: 35 mins

Total Time: 1 hour

Ingredients

Salsa Verde Velveeta Sauce
  • 12 oz.

    Velveeta, cut into ½” cubes, divided

  • 1

    (16-oz.) jar salsa verde

for the Filling
  • 1/4 c.

    extra-virgin olive oil, divided

  • 1

    white onion, finely chopped

  • 1

    garlic clove, peeled, finely chopped

  • 1 1/2 lb.

    butternut squash, peeled, cut into ½” pieces, about 2 cups

  • 2 tsp.

    low-sodium taco seasoning mix

  • 1/4 tsp.

    freshly ground black pepper

  • 4 c.

    shiitake mushrooms, thinly sliced

For the Enchiladas
  • 12

    (6-in.) corn tortillas, warmed

  • 1/4 c.

    red onion, thinly sliced

  • 1

    jalapeño, thinly sliced into rounds

  • 1/2

    bunch cilantro leaves, freshly chopped

  • 1

    lime, cut into wedges

Directions

  1. Preheat oven to 400˚F. In a microwave safe bowl, add 8 oz. of cubed Velveeta and microwave on high for 1 minute. Remove from microwave and stir in 2 cups of salsa.
  2. In a large sauté pan over medium high heat, heat 2 tablespoons of olive oil. Add onion and garlic and cook for 1 minute. Add squash, taco seasoning, and lower heat to medium; season with pepper. Cover and let cook until squash is tender, about 15 minutes. Remove and set aside in a medium bowl.
  3. In the same pan, increase heat to medium high and heat remaining olive oil. Add mushrooms and cook until crispy, about 10 minutes. Remove mushrooms and stir into enchilada filling. Stir in ½ cup of salsa verde sauce. In a 9x13” casserole dish, spread ¼ cup of salsa verde sauce.
  4. Place ¼ cup of filling into the center of each tortilla, then roll up and place seam side down in the casserole dish. Repeat with remaining tortillas. Pour 1 ½ cups of salsa verde sauce over enchiladas, top with remaining cubed Velveeta and bake for 25 minutes. Remove from oven and garnish with red onion, jalapeño, cilantro, and lime wedges.

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