BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE
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
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.
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Mhar Zair
[email protected]I highly recommend these butternut squash enchiladas. They're a delicious and easy-to-make meal that the whole family will enjoy.
Lexani Fernandez
[email protected]These enchiladas were a great way to use up some leftover butternut squash. They were delicious and easy to make.
Aminu Kabiru
[email protected]I'm not sure what I did wrong, but my enchiladas turned out mushy. Maybe I cooked them for too long?
TMG AGUN
[email protected]The butternut squash enchiladas were a bit bland for my taste. I added some extra spices to the filling.
Makeen Khalifa
[email protected]These enchiladas were easy to make and very flavorful. I will definitely be making them again.
Alysa Bruns
[email protected]I've made these enchiladas several times now, and they're always a hit. They're perfect for a weeknight meal.
Abdul Rasool
[email protected]I added some black beans to the filling for extra protein.
Akerke Tseregbai
[email protected]I made these enchiladas with corn tortillas instead of flour tortillas. They were still delicious!
Md Kysar
[email protected]I had some trouble finding tomatillos, but I eventually found them at a specialty grocery store. They were worth the effort, though!
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[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Babita Rana Magar
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed these enchiladas. The flavors all worked really well together.
Op Hacker
[email protected]The tomatillo sauce is amazing! I could drink it straight from the jar.
Zaoor Khan
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Cobra Cai
[email protected]These butternut squash enchiladas were a hit with my family! The tomatillo sauce was tangy and flavorful, and the butternut squash was perfectly roasted. I will definitely be making this recipe again.