Prep 30 mins
Cook 1 hr 25 mins
This is a great alternative to the traditional meat or cheese enchiladas. It originally came from a restaurant called Villa Creek in No Cal. You can use tomatillo sauce off the shelf, but I don't think it's as good then. This can be frozen after assembly for use later and is worth the time required to make it.
- 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
- 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.
I first had these at Villa Creek in Paso Robles and I loved them. I was so happy to find this recipe and it lives up to the ones I had at VC, my mom thought they were even better. The only slight change I made was to use veggie stock in place of chicken stock.
Yummy! My favorite enchiladas.