Ingredients
12 oz. Velveeta, cut into ½” cubes, divided
1 (16-oz.) jar salsa verde
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
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
Preparation
Step 1Preheat 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.Step 2In 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.Step 3In 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.Step 4Place 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.
Have you made these? Let us know how they came out in the comments below!
