Butternut Mole Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large bowl, combine the roasted butternut squash, black beans, and cheese.
• STEP 3.Warm the tortillas in a skillet or microwave to make them pliable.
• STEP 4.Spread a spoonful of mole sauce on the bottom of a baking dish.
• STEP 5.Place a portion of the filling on each tortilla and roll it up tightly.
• STEP 6.Place the rolled enchiladas in the baking dish, seam side down.
• STEP 7.Pour the remaining mole sauce over the enchiladas.
• STEP 8.Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• You can make the mole sauce from scratch or use a store-bought version.
• If you prefer a spicier dish, add some chopped jalapenos or hot sauce to the filling.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• Serve with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.