ROASTED ENCHILADAS WITH TOMATILLO SAUCE

ROASTED ENCHILADAS WITH TOMATILLO SAUCE image

Number Of Ingredients 19

Tomatillo Sauce
1 1/2 lb. tomatillos, husks removed
3 small Jalapeno chilies, seeded
1 c. chopped cilantro
2/3 c. vegetable broth (chicken ok too)
1/3 c, green onions, chopped
1 tsp. sugar
1/4 tsp. salt
Enchiladas
1 small butternut squash (1 1/2 lb.)peeled, seeded, and diced
2 medium red bell peppers, halved and cut into wedges
1 large red onion, cut into wedges
1 1/2 Tbs. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
3 cloves garlic, minced
12 6-inch corn tortillas
1 1/2 c. shredded Monterey jack cheese

Steps:

To make tomatillo sauce: Cook tomatillos in pot of boiling water 3-4 minutes, or until soft (like a ripe plum). Drain. Puree jalapenos in food processor. Add remaining ingredients and process until smooth. Set aside. To make enchiladas: Preheat ovven to 400 degrees. Coat roasting pan with olive oil. Toss together squash, bell peppers, onion, oil, cumin, coriander, and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Stir in garlic. Reduce oven to 350 degrees. Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 tbs. cheese. Roll and set seam-side down in baking dish. Pour 2 cups Tomatillo Sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese; bake 10 minutes. Warm remaining sauce in skillet and serve over enchiladas.