Butternut Squash Enchiladas With Tomatillo Sauce

Total Time: 1 hr 55 mins Preparation Time: 30 mins Cook Time: 1 hr 25 mins

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

Recipe

• 1 to prepare the sauce:.
• 2 peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
• 3 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).
• 4 transfer to saute pan and simmer over med-low heat.
• 5 stir in sugar and pepper.
• 6 in a small saucepan melt the butter and whisk in the flour to make a roux.
• 7 add roux to sauce for desired thickness, salt to taste.
• 8 set aside.
• 9 to prepare the squash filling:.
• 10 preheat oven to 400 degrees.
• 11 cut squash in half lengthwise to clean out seeds.
• 12 place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
• 13 let cool and spoon out meat (can be done a day ahead).
• 14 heat olive oil in a large saute pan over medium heat. add garlic, onions and saute 2-3 minute until translucent.
• 15 mix in squash and corn and set aside.
• 16 to assemble enchiladas:.
• 17 quickly dip the tortillas in some of the enchilada sauce to soften them.
• 18 place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
• 19 repeat, placing enchiladas side by side until baking dish is full.
• 20 top enchiladas with sauce and a little cheese.
• 21 bake at 350 degrees for 15-20 minutes.