Butternut Squash & Cauliflower Enchiladas

Butternut Squash & Cauliflower Enchiladas

1 Review
From: EatingWell Magazine, November/December 2018

The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (11 ounce) cans whole tomatillos, drained
  • 2 cups diced white onion, divided
  • ¾ cup packed fresh cilantro
  • 2 small cloves garlic
  • 1 serrano or jalapeño chile, chopped, seeded if desired
  • 2 tablespoons lime juice
  • 1½ teaspoons ground cumin
  • 16 (5 to 6 inch) corn tortillas
  • 2 cups frozen diced butternut squash
  • 2 cups frozen cauliflower florets
  • 2 cups shredded Monterey Jack cheese, divided


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
  3. Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with ½ cup squash, ½ cup cauliflower, ½ cup cheese and ¼ cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, squash, cauliflower and onion. Spread the remaining sauce on top.
  4. Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes more.
  • To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 264 calories; 10 g fat(6 g sat); 6 g fiber; 34 g carbohydrates; 12 g protein; 45 mcg folate; 25 mg cholesterol; 5 g sugars; 0 g added sugars; 2,122 IU vitamin A; 16 mg vitamin C; 302 mg calcium; 2 mg iron; 290 mg sodium; 446 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Calcium (30% dv), Vitamin C (27% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ vegetable, 1 high-fat protein

Reviews 1

December 02, 2018
profile image
By: Hazel De Mello
Bookmarked this one, as it seemed healthy and straightforward, and something my toddler would also eat. In practice, the sauce was too heavy with raw onion and they should have been sautéed before using them in a sauce. The butternut squash and cauliflower also needed to be cooked in advance in order to avoid the raw textures and tastes. Didn’t go over well and would not recommend. Also not toddler approved. We can’t even eat the leftovers as the tortillas are soggy. Overall rating - Grotesque. Very disappointing.
More Reviews