Squash Enchiladas with Tomatillo Sauce
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
2 small butternut squash (about 2-1/2 pounds), halved
2 Tbsp. olive oil
1/4 cup chopped onion
1 Tbsp. minced garlic
1/2 cup drained canned corn
12 (6″) corn tortillas
2 cups grated Monterrey Jack cheese (about 8oz.)
2 cups grated Mozzarella cheese (about 8oz.)
Maria’s Tomatillo Sauce (see recipe)
1/3 cup chopped pitted black olives
Place the squash halves, cut side up, in a baking dish with 1/2″ of water. Bake in a 400F oven until the squash is tender. Cool and remove the seeds; spoon the squash into a bowl. Discard the skins.
Heat the oil in a large skillet over medium heat and add the onion and garlic, saute for 3 minutes. Mix in the squash and corn. Season with salt and pepper.
Heat the tortillas until soft and heated through. Place 1 Tbsp. of squash mixture down the center of each tortilla. Top with 1 Tbsp. of each cheese. Roll up the tortillas and arrange them seam side down in a glass baking dish. Spoon the tomatillo sauce and the remaining cheese over the enchiladas. Bake in a 350F oven until the enchiladas are heated through. Serve the enchiladas on individual plates and top with sour cream and olives.
Yields 6 servings.