Name: Butternut Squash & Mushroom Enchiladas with Tomatillo Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12
Ingredients: 1 small onion, chopped; 1 large jalapeño, chopped, seeds and ribs removed; 1 cup chopped bell pepper (2 peppers); 2 tablespoons butter; 2-3 cups butternut squash, peeled and cubed; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 16 ounces fresh chopped mushrooms; 12-15 corn tortillas; 2 cups shredded cheese; Mexican toppings: cilantro, avocado, queso fresco; 2 lbs. tomatillos; 4 cloves garlic; 1/2 cup cilantro; 2 cups broth; 1/2 cup half and half or cream; salt to taste