cider beer braised cheesy mushroom and butternut squash enchiladas______________________________________A tint of sweet cider beer underlines these savory, saucy, melty vegetarian enchiladas. Please don't use White Claw.
Ingredients
- 2 cloves garlic, minced
- 1 shallot, minced
- 1-2 tsp adobo sauce (from a can of chipotles)
- 2 tbsp honey
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp ginger powder
- 1/4 tsp cayenne
- 1 can cider beer
- 10 oz baby portobella mushrooms, quartered
- 2 cups butternut squash, cubed
- 2 cups kale, roughly torn
- 2 cups shredded cheddar cheese
- 1 1/2 cups red enchilada sauce, homemade or store bought
- 8 corn or wheat tortillas
- avocado slices, Greek yogurt, and chopped cilantro, to serve
Instructions
- Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a large skillet over medium. Saute the garlic and shallot until fragrant, about 2-3 minutes. Stir in the chipotle sauce, honey, chili powder, cumin, ginger, and cayenne pepper, then toss in the mushrooms and butternut squash. Pour the can of cider beer and bring to a simmer. Reduce the heat to medium-low and cook uncovered for 20-25 minutes, or until the liquid is largely absorbed. Stir in 1/2 cup of the cheddar cheese and the kale.
- Warm tortillas in the microwave under damp paper towels for 30 seconds to make more pliable.
- Spoon 1/2 cup enchilada sauce in the bottom of a large casserole dish. Working one tortilla at a time, scoop 2 tablespoons of enchilada filling in the center, then roll and place seam-side down in the casserole dish. Repeat with remaining tortillas. If you have leftover filling, carefully poke it into the open sides of the tortillas.
- Pour remaining enchilada sauce over the tortillas. Sprinkle cheese evenly on top. Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden. Garnish with avocado, cilantro, and sour cream or Greek yogurt, as desired.