Squash Enchiladas with Tomatillo Sauce Recipe

Name: Squash Enchiladas with Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash (about 2 1/2 pounds total), halved; 2 tablespoons olive oil; 1/4 cup chopped onion; 1 tablespoon minced garlic; 1/2 cup drained canned corn; 12 6-inch-diameter corn tortillas; 2 cups grated Monterey Jack cheese (about 8 ounces); 2 cups grated mozzarella cheese (about 8 ounces); Tomatillo Sauce; Sour cream; 1/3 cup chopped pitted black olives

Servings: persons

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1 tablespoon minced garlic
1/2 cup drained canned corn
12 6-inch-diameter corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce
Sour cream
1/3 cup chopped pitted black olives

1
Preheat oven to 400F.
2
Pour enough water into roasting pan to come 1/2 inch up sides of pan.
3
Place squash halves, cut side up, in pan.
4
Bake until tender, adding more water as necessary, about 1 hour 45 minutes.
5
Cool squash completely.
6
Remove seeds from squash; spoon squash into bowl.
7
Discard squash skin.
8
Heat oil in heavy large skillet over medium heat.
9
Add onion and garlic; saute 3 minutes.
10
Mix in squash and corn.
11
Season with salt and pepper.
12
Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side.
13
Repeat with remaining tortillas.
14
Place 1 heaping tablespoon squash mixture down center of each tortilla.
15
Top with 1 tablespoon of each cheese.
16
Roll up tortillas.
17
Arrange seam side down in 13 x 9 x 2-inch glass baking dish.
18
(Can be prepared 6 hours ahead; cover and chill.)
19
Preheat oven to 350F.
20
Spoon Tomatillo Sauce and remaining cheese over enchiladas.
21
Bake until enchiladas are heated through, about 20 minutes.
22
Place 2 enchiladas on each of 6 plates.
23
Top with sour cream.
24
Sprinkle with olives.

962

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small butternut squash (about 2 1/2 pounds total), halved, 2 tablespoons olive oil, 1/4 cup chopped onion, 1 tablespoon minced garlic, and more.

Yes, Squash Enchiladas with Tomatillo Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Enchiladas with Tomatillo Sauce

How did you like this recipe?

Frequently Asked Questions