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Categories:
tomatillo chicken cilantro green onion sugar black pepper butter flour butternut squash olive oil garlic yellow onion fresh corn cheese corn tortilla
Viewed: 36 - Published at: 4 years agoIngredients
- 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
Method
- 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.
