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home > recipes > vegetables > squash enchiladas with tomatillo sauce
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 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. Serves 6. Bon Appétit July 1998.

Squash Enchiladas with Tomatillo Sauce


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keyword: squash
keyword: enchiladas
keyword: tomatillo
keyword: sauce
ethnicity: mexican
recipes for vegetables
recipes by saalaa
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(posted May 12, 2005)

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

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.

Serves 6.

Bon Appétit
July 1998.


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