Squash Enchiladas With Tomatillo Sauce Recipes

BUTTERNUT SQUASH ENCHILADAS WITH TOMATILLO SAUCE

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.

SQUASH ENCHILADAS WITH TOMATILLO SAUCE

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.

TOMATILLO ENCHILADA SAUCE

Steps:

• Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
• Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
• Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

VEGETABLE ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Tomatillo Sauce:.
• In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
• Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
• Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
• Putting it all together:.
• Preheat the oven to 400 degrees.
• Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
• Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
• Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.