Butternut Squash Enchiladas With Tomatillo Sauce - cooking recipe

Ingredients

1 lb tomatillo
2 1/2 cups chicken stock or 2 1/2 cups broth
1/2 cup cilantro, chopped
1/2 cup green onion, chopped
1 jalapeno, sliced
1 tablespoon sugar
1/2 teaspoon black pepper
1/3 cup butter
4 tablespoons flour
1 medium butternut squash (2 pounds)
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup yellow onion, diced
1/2 cup fresh corn, uncooked (frozen okay)
3 cups monterey jack cheese, grated
1 dozen corn tortilla

Preparation

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.