BUTTERNUT + GREEN CHILE ENCHILADAS

Green chile enchiladas taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

This flavorful dish blends the sweetness of roasted butternut squash with the spicy kick of green chiles, all baked to perfection in a cheesy enchilada casserole. Perfect for a comforting meal that’s quick to prepare and packed with vibrant flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 420 kcal

Equipment

1 Pressure cooker

Ingredients

Main ingredients

2 cups butternut squash roasted and diced
1 cup green chiles roasted, peeled, seeded, and chopped
10 tortillas corn tortillas
2 cups shredded cheese Mexican blend
1 cup enchilada sauce green chile enchilada sauce
1 tablespoon olive oil
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preheat the pressure cooker on sauté mode and add olive oil.
Add roasted butternut squash and green chiles, and season with cumin, salt, and pepper.
Stir ingredients and sauté for 3 minutes to blend flavors.
Turn off sauté mode and spread a little enchilada sauce on the bottom of the pressure cooker.
Layer 3-4 tortillas on top of sauce.
Spread half of the squash and chile mixture over the tortillas, then sprinkle with cheese.
Repeat layering with remaining tortillas, mixture, cheese, and top with enchilada sauce.
Close the pressure cooker lid and cook on high pressure for 5 minutes.
Quick release the pressure and carefully open the lid.
Let it cool slightly before serving warm and enjoy your cheesy green chile enchiladas.

Notes

These enchiladas are perfect for a cozy dinner and can be customized with your favorite cheese or extra veggies.