Butternut Squash Enchiladas with Easy Mole Sauce

Vegetarian

My homemade enchilada sauce is the perfect shortcut for this easy mole sauce, which can be made in about 15 minutes. Set aside about an hour and a half for the enchiladas, which are stuffed with roast butternut squash and black beans. 
Butternut Squash Enchiladas with Easy Mole Sauce

There’s a Mexican restaurant down the street from the house where I grew up. We never ate there, but I always heard that it was great. There was also a rumor going around school that they served chicken with chocolate sauce.  Although my friends and I were convinced that it was probably gross, I secretly wanted to try it.

It wasn’t until I was in college that I ate at a restaurant with mole sauce on the menu. The description said it was made with dried red peppers, raisins, almonds and Mexican chocolate and I realized that must have been the “chocolate sauce” we used to talk about. Obviously, I had to order it. To be honest, that first time I was kind of disappointed. I don’t really know what I was expecting, but it wasn’t sweet and it definitely didn’t taste like chocolate. Since then, though, mole sauce has definitely grown on me. It’s earthy and complex and is my absolute favorite way to top pork tamales.

Butternut Squash Enchiladas with Easy Mole SauceI’ve wanted to try my hand at homemade mole sauce for a while, its reputation for being complicated and taking a long time had always prevented me from going for it. When I decided it would be a fun recipe to make leading up to Valentine’s Day* and started researching recipes, I realized there was actually a lot of overlap with my recipe for homemade enchilada sauce. Starting with that sauce as the base for my easy mole sauce shaves off time and reduces the number of ingredients needed.

I served the mole sauce over enchiladas stuffed with roast butternut squash, black beans, and spinach. I love the way the sweet squash balances out the earthy sauce, but they would also be delicious with chicken. Whichever way you serve it, you should definitely give it a try!

*chocolate at dinner would free up the dessert course for my favorite lemon s’mores cupcakes, right?

BUtternut Squash Enchiladas with Easy Mole Sauce

Butternut Squash Enchiladas with Easy Mole Sauce

Butternut Squash Enchiladas with Easy Mole Sauce

Yield: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 1 medium butternut squash, peeled and diced (about 6 cups)
  • 1 tablespoon olive oil
  • 2 cups homemade enchilada sauce
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 ounce dark chocolate
  • 1 tablespoon almond or peanut butter
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 can black beans, drained
  • 4 cups baby spinach
  • 8 flour or flour-corn blend tortillas (enchilada size)
  • 4 ounces queso fresco
  • pumpkin seeds and fresh cilantro, to serve

Instructions

  1. Heat oven to 420ºF. Arrange the squash in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Bake 20 minutes, or until tender and slightly browned. Reduce the oven temperature to 350F.
  2. While the squash roasts, prepare the sauce: In a medium saucepan, combine the enchilada sauce, raisins, cinnamon, chocolate, nut butter, and sesame seeds. Bring to a simmer; cook 10 minutes, or until raisins are plump. Transfer to a blender and blend until smooth.
  3. Heat the remaining oil in a skillet set over medium heat. Add the onion and garlic and cook 1-2 minutes, or until softened and translucent, but not brown. Add the beans and spinach and cook until heated through. Stir in the roast squash and 1/4 cup mole sauce.
  4. Spoon about 1/4 cup of mole sauce into the bottom of a baking pan. Spoon 3/4 cup of filling into each tortilla; roll up and place seam-side down in the baking pan. Top with remaining mole sauce and crumbled queso fresco.
  5. Bake for 15 minutes.. Top with pumpkin seeds and fresh cilantro.

Notes

Loosely adapted from Rick Bayless' Slow Cooker Mole with Grilled Chicken.

Nutrition Information

Amount Per Serving Calories 395Total Fat 15gCholesterol 10mgFiber 7gProtein 12g

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By on February 12th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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16 thoughts on “Butternut Squash Enchiladas with Easy Mole Sauce”

  1. I’ve never made Mole Sauce but love to order it when we eat out. I love that you paired it with butternut squash enchilades. This is something I need to try!

    Reply
  2. Mole is just one of those sauces that I feel is better left to the pros but you make it look so much easier Or maybe I’ll just come to your place for dinner?

    Reply
  3. I first fell in love with mole sauces when I had one at a local hole-in-the-wall restaurant about half an hour from us, in Salt Lake City, called The Red Iguana. The flavors are so rich and full of depth…I hadn’t tasted anything like it before. I have to make this for my family…and I love the idea of pairing it with sweet butternut squash!

    Reply

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