Don't pass these up because they have no meat or poultry - they are fabulous! Even my sister who is a meat and potatoes kinda gal loves them. This would make a great addition to your (non-traditional)Thanksgiving menu, vegetarian or not.
I made these one evening when my meat loving sister was coming over for dinner and as they were baking she asked what kind of enchiladas we were having. I just looked at her, and she knew they were squash... how she knew I don't know. Maybe because I tend to use it often in recipes. We laughed so hard - she was hesitant to say the least, but she ended up loving them. Score!
Success meter (1-3): 3
We love the sweetness of the squash paired
with the zing of the salsa. Trust me - these
are really, really good. You'll be amazed.
Squash Enchiladas with Tomatillo Sauce
2 small butternut squash (about 2 ½ pounds total), halved
2 Tbl. olive oil
¼ cup chopped onion
1 Tbl. minced garlic
½ cup drained canned corn
12 6-inch-diameter corn tortillas (I use the La Tortilla Factory Green Chile corn tortillas)
2 cups grated Monterey Jack cheese (about 8 oz.)
2 cups grated mozzarella cheese (about 8 oz.)
Sour cream for garnish if desired
Sliced black olives for garnish if desired
Preheat oven to 400°F. Pour enough water into roasting pan to come ½ inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 15 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 13x9x2-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 and olives if desired.
Note: I get 16 enchiladas using the La Tortilla brand which would bring the amount of servings to 8.
Bon Appétit | July 1998