comment icon 94 more comments And I made you the Real Deal Dinner. As in corn tortillas stuffed with roasted peppers, butternut squash, and mushrooms, smothered with homemade tomatillo sauce and lovingly topped with melted cheese. I was inspired to make these mushroom enchiladas after visiting a Mexican restaurant in Montana that blew my socks off with everything good and fresh and wonderfully spicy. Wait, what? Montana is full of surprises, folks. Almost everything in this recipe is made from scratch, it has incredibly fresh tangy flavor (thank you dear roasted tomatillo sauce loaded with cilantro), and the required enchilada melty cheese creaminess just makes me want to cry. One teensy tiny thing, FYI. The Real Deal Dinner requires a pretty good amount of veggie-loving time to come together. pout I almost never like recipes that are >30 minutes in prep. But you know what? That’s right. I just gave you a little love note in the photo. New/exciting. Think of the veggies that need your TLC here: squash, mushrooms, red peppers, jalapeños, onions, tomatillos, and cilantro. Now think of the flavors that will pop your mouth once you give them the attention they want. Even with the prep time, once you have the filling and the sauce made, you’re on EZ street. Plus I’ve been known to make the filling and the sauce and just keep it in the fridge for a quick mini pan of enchiladas mid-week. It’s just friendly food, guys. Speaking of guys, my guy reports that he reeeeally liked these and they were so so sooo good but he just wished they were chicken. Hmph. Sweet, babe. Even though my inner veggie lover cried a little bit, it’s alright. He brings me back down to earth and reminds me that there are people in this world would rather not have mushrooms in their enchiladas. gasp. But those of you who get me on this? I know you’re out there, and I can’t wait for you to come over for dinner. YOU’LL LOVE THEM. So back to the food. While it’s all cookin’ up, get your buckets of toppings washed and chopped and crumbled, because it’s the right thing to do. AVOCADO. QUESO FRESCO. CEELANNTROOO. And once your lovely enchilada cooking sesh is done, you will scoop out a few of those bad boys onto a plate and you will let the toppings flow generously and you will have yourself a plate full of mighty fine butternut squash and mushroom enchiladas covered with homemade tomatillo sauce. Mwah. PS. Thanks again for all your kind and caring comments and emails showing concern for those in the Philippines affected by Typhoon Haiyan. 4.9 from 11 reviews Please please please, on behalf of all of our friends in the Philippines, if you are able, please consider giving to support relief efforts through an organization like Unicef or World Vision. Our friends in Cebu are safe, but so many people in the surrounding islands are without FOOD and WATER. Stores are being looted, communication lines have been cut off, and the situation is becoming increasingly violent as people become desperate to get what they need to survive. Thank you again for simply caring! We so appreciate you all. ♥
