-
1
Make the Crema In a medium heatproof bowl, cover the cashews with hot water and let stand for 2 hours.
-
2
Drain and transfer the cashews to a food processor.
-
3
Add the lime juice, vinegar, paprika, salt and 1/4 cup of water and puree until smooth and creamy.
-
4
Meanwhile, Make the Sauce In a large saucepan, combine the tomatillos, onion, garlic, jalapeno and stock and bring to a simmer.
-
5
Cook over moderate heat until the vegetables are tender, about 15 minutes.
-
6
Transfer the mixture to a food processor, add the cilantro and puree until smooth.
-
7
Season with salt and pepper.
-
8
Make the Enchiladas Preheat the oven to 400.
-
9
In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper.
-
10
Roast for 15 minutes, until tender.
-
11
Remove the squash from the oven and lower the temperature to 375.
-
12
Make the Enchiladas Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil.
-
13
Add the onion and shallots and cook over moderate heat until softened, 5 minutes.
-
14
Add the shiitake and cook until lightly browned, about 6 minutes.
-
15
Add the corn and kale and cook until the kale is wilted, 5 minutes.
-
16
Add the squash and season with salt and pepper.
-
17
Make the Enchiladas In a large nonstick skillet, heat the canola oil.
-
18
Dip 1 tortilla into the hot oil and cook just until pliable, turning once, about 10 seconds.
-
19
Drain the tortilla on paper towels and repeat with the remaining tortillas.
-
20
Make the Enchiladas Spoon 1 cup of the tomatillo sauce into a 9-by-13-inch glass or ceramic baking dish.
-
21
Arrange all of the tortillas on a work surface and divide the filling between them.
-
22
Roll up the enchiladas and arrange them in the baking dish, seam sides down.
-
23
Spoon 2 cups of the sauce on top.
-
24
Cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through.
-
25
Spoon the crema on top and serve with avocado, red onion, cilantro and pumpkin seeds.
