ArkansasRockers.com

_tomatillo sauce_

1 1/2 lbs tomatillos, husks removed
3 small jalapenos, seeded
1 cup chopped cilantro
2/3 cup low-sodium vegetable broth
4 green onions, chopped
1 t sugar
1/4 t salt

_enchiladas_

1 small butternut squash (1 1/2 lbs), peel-seed-dice/ed
2 red bell peppers, halved & cut into wedges
1 lg red onion, cut into wedges
1 1/2 T olive oil
1 t ground cumin
1 t ground coriander
1/2 t salt
3 cloves garlic, minced
12 6-inch corn tortillas
1 1/2 cups shredded monterey jack cheese

* * *

1) to make sauce: cook tomatillos in boiling water for three-four minutes, or until soft (like a plum). drain.
2) puree jalapenos in food processor. add tomatillos, cilantro, broth, green onions, sugar & salt, & process until smooth. set aside.

3) to make enchiladas: preheat oven 400F. coat roasting pan & 9×13-inch baking dish w/ nonstick spray.
4) toss together squash, peppers, onion, oil, cumin, coriander & salt in roasting pan. bake 50 minutes, or until browned. stir in garlic. reduce oven temperature to 350F.
5) warm tortillas in skillet over medium heat, one at a time. spoon vegetables in center of each. top with 1 T of cheese. roll and set seam-side down in baking dish.
6) pour two cups sauce over enchiladas. bake 15 minutes. sprinkle with remaining cheese; bake 10 minutes more.
7) warm remaining sauce and serve with enchiladas.

taste-tastic experience, courtesy of vegetarian times. it’s seriously yummy!