Squash Enchiladas With Tomatillo Sauce Best Recipes

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BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE

2023-01-31



Butternut Squash Enchiladas With Tomatillo Sauce image

This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.

Provided by Zetty66

Categories     Vegetable

Time 1h55m

Yield 2-3 enchiladas, 6-8 serving(s)

Number Of Ingredients 16

Ingredients:

  • 1 lb tomatillo
  • 2 1/2 cups chicken stock or 2 1/2 cups broth
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onion, chopped
  • 1 jalapeno, sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1/3 cup butter
  • 4 tablespoons flour
  • 1 medium butternut squash (2 pounds)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup yellow onion, diced
  • 1/2 cup fresh corn, uncooked (frozen okay)
  • 3 cups monterey jack cheese, grated
  • 1 dozen corn tortilla

Steps:

  • TO PREPARE THE SAUCE:.
  • Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
  • Place tomatillos in a food processor along with chicken stock, cilantro, green onion, jalapeno and puree (you may need to divide this to fit in your processor).
  • Transfer to saute pan and simmer over med-low heat.
  • Stir in sugar and pepper.
  • In a small saucepan melt the butter and whisk in the flour to make a roux.
  • Add roux to sauce for desired thickness, salt to taste.
  • Set aside.
  • TO PREPARE THE SQUASH FILLING:.
  • Preheat oven to 400 degrees.
  • Cut squash in half lengthwise to clean out seeds.
  • Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
  • Let cool and spoon out meat (can be done a day ahead).
  • Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
  • Mix in squash and corn and set aside.
  • TO ASSEMBLE ENCHILADAS:.
  • Quickly dip the tortillas in some of the enchilada sauce to soften them.
  • Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
  • Repeat, placing enchiladas side by side until baking dish is full.
  • Top enchiladas with sauce and a little cheese.
  • Bake at 350 degrees for 15-20 minutes.

SQUASH ENCHILADAS WITH TOMATILLO SAUCE

Aug 20, 2004



Squash Enchiladas with Tomatillo Sauce image

Categories     Cheese     Bake     Sauté     Vegetarian     Butternut Squash     Tomatillo     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients:

  • 2 small butternut squash (about 2 1/2 pounds total), halved
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/2 cup drained canned corn
  • 12 6-inch-diameter corn tortillas
  • 2 cups grated Monterey Jack cheese (about 8 ounces)
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • Tomatillo Sauce
  • Sour cream
  • 1/3 cup chopped pitted black olives

Steps:

  • Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.
  • Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.
  • Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)
  • Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

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