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1
TO PREPARE THE SAUCE:.
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2
Peel the outer skins off tomatillos and blanch in boiling water for 4-5 minutes.
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3
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).
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4
Transfer to saute pan and simmer over med-low heat.
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5
Stir in sugar and pepper.
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6
In a small saucepan melt the butter and whisk in the flour to make a roux.
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7
Add roux to sauce for desired thickness, salt to taste.
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8
Set aside.
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9
TO PREPARE THE SQUASH FILLING:.
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10
Preheat oven to 400 degrees.
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11
Cut squash in half lengthwise to clean out seeds.
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12
Place in small baking dish cut side up in one half inch of water and cook until soft (40-50 min).
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13
Let cool and spoon out meat (can be done a day ahead).
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14
Heat olive oil in a large saute pan over medium heat. Add garlic, onions and saute 2-3 minute until translucent.
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15
Mix in squash and corn and set aside.
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16
TO ASSEMBLE ENCHILADAS:.
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17
Quickly dip the tortillas in some of the enchilada sauce to soften them.
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18
Place a spoon or two of the squash mixture on a tortilla along with some cheese and roll up.
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19
Repeat, placing enchiladas side by side until baking dish is full.
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20
Top enchiladas with sauce and a little cheese.
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21
Bake at 350 degrees for 15-20 minutes.
