Grammy's Kitchen · Enchiladas · Butternut Squash & Mushroom Enchiladas with
One of 122 enchiladas recipes we measured
from pinchofyum.com
It ranks #2 of 122 for seasoning depth among the enchiladas recipes we compared. 12 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 13% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 72% | 6% |
| vegetables and beans | 823% | 1% |
| liquid | 265% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 small onion, chopped |
| 15 g | 1 large jalapeño, chopped, seeds and ribs removed |
| 149 g | 1 cup chopped bell pepper (2 peppers) |
| 28 g | 2 tablespoons butter |
| 350 g | 2-3 cups butternut squash, peeled and cubed |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon cumin |
| 3 g | 1/2 teaspoon salt |
| 454 g | 16 ounces fresh chopped mushrooms |
| 12-15 corn tortillas | |
| 226 g | 2 cups shredded cheese |
| Mexican toppings: cilantro, avocado, queso fresco | |
| 907 g | 2 lbs. tomatillos |
| 12 g | 4 cloves garlic |
| 50 g | 1/2 cup cilantro |
| 480 g | 2 cups broth |
| 119 g | 1/2 cup half and half or cream |
| salt to taste |
Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.