Butternut Squash Enchiladas With Tomatillo Sauce

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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.

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Steps

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To prepare the sauce:.

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Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.

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Place tomatillos in a food processor along with chicken stock , cilantro , green onion , jalapeno and puree.

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Transfer to saute pan and simmer over med-low heat.

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Stir in sugar and pepper.

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In a small saucepan melt the butter and whisk in the flour to make a roux.

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Add roux to sauce for desired thickness , salt to taste.

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Set aside.

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To prepare the squash filling:.

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Preheat oven to 400 degrees.

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Cut squash in half lengthwise to clean out seeds.

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Place in small baking dish cut side up in one half inch of water and cook until soft.

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Let cool and spoon out meat.

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Heat olive oil in a large saute pan over medium heat.

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Add garlic , onions and saute 2-3 minute until translucent.

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Mix in squash and corn and set aside.

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To assemble enchiladas:.

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Quickly dip the tortillas in some of the enchilada sauce to soften them.

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Place a spoon or two of the squash mixture on a tortilla along with so.

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Ingredients

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tomatillo, chicken stock, cilantro, green onion, jalapeno, sugar, black pepper, butter, flour, butternut squash, olive oil, garlic clove, yellow onion, fresh corn, monterey jack cheese, corn tortilla