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Butternut Squash & Cauliflower Enchiladas

  • 25 m
  • 55 m
Breana Killeen
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/21/2019