SQUASH ENCHILADAS WITH TOMATILLO SAUCE
Categories Cheese Bake Sauté Vegetarian Butternut Squash Tomatillo Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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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Isaiah Garcia
[email protected]I thought these enchiladas were just okay. The tomatillo sauce was a bit bland, and the squash filling was a bit dry.
Hunar jan Khan
[email protected]These enchiladas are a bit spicy for my taste, but I still enjoyed them. I'll probably use less chili powder next time.
Riya Ahmed
[email protected]I've never made enchiladas before, but these were so easy to make. I'm definitely going to be making them again.
Bryan R VILLARREAL
[email protected]These enchiladas are a great way to use up leftover turkey or chicken. They're also a great meal to make ahead of time.
random hex
[email protected]I'm not a vegetarian, but I really enjoy these enchiladas. They're so flavorful and satisfying.
Salisu Olatunde
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids love them!
Ajoy sarker
[email protected]I've made these enchiladas several times now, and I'm always experimenting with different ingredients. I've added black beans, corn, and even pineapple. They're always delicious!
Jennifer Carter
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and they're always a hit with my family.
Kevin Turner
[email protected]I'm not a big fan of squash, but I really enjoyed these enchiladas. The tomatillo sauce is amazing.
Kenley Fulle
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They're so delicious!
andry fameno
[email protected]I'm definitely making these enchiladas again!
Ma Nis
[email protected]Yum!
ArchiePlaysThis
[email protected]These enchiladas are a great way to use up leftover squash. They're also a healthy and delicious meal.
kilawe annah
[email protected]I thought these enchiladas were just okay. The tomatillo sauce was a bit bland, and the squash filling was a bit dry.
Daleysha Parrilla-Brau
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. I'll probably use less chili powder next time.
xraja Xsher (Raju)
[email protected]I love the combination of flavors in this dish. The sweetness of the squash and the tanginess of the tomatillo sauce are a perfect match.
Almace Akhtar
[email protected]These enchiladas were easy to make and turned out great! I used butternut squash instead of zucchini, and it worked perfectly.
Ibrahim Tamang
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. The tomatillo sauce is especially delicious.
Tim Tyree
[email protected]These enchiladas were a hit with my family! The tomatillo sauce was tangy and flavorful, and the squash filling was perfectly cooked. I will definitely be making this recipe again.