Squash Enchiladas With Tomatillo Sauce Recipes
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.
Recipe From food.com
Provided by Zetty66
Categories Vegetable
Time 1h55m
Yield 2-3 enchiladas, 6-8 serving(s)
Number Of Ingredients 16
Recipe From epicurious.com
Categories Cheese Bake Sauté Vegetarian Butternut Squash Tomatillo Bon Appétit
Yield Serves 6
Number Of Ingredients 11
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May 23, 2013 Save Recipe This post may contain affiliate links. Read my full disclosure policy. Light and fresh chicken enchiladas filled with …
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Cuisine Mexican, Tex-Mex
Total Time 1 hr
Category Dinner
Calories 990 per serving
- Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
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- Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
- Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
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Nov 11, 2013 Lauren 94 more comments Hey, guess what? You’re coming for dinner. And I made you the Real Deal Dinner. As in corn tortillas …
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4.9/5 (11)
Total Time 2 hrs 30 mins
Category Dinner
Calories 192 per serving
- Remove the husks and place the tomatillos on a greased baking sheet. Roast for 20 minutes at 400 degrees, until the skins have brown or black spots on them and the tomatillos are soft. Place in a blender with the garlic and cilantro and puree until mostly smooth. Transfer to a saucepan and add the broth. Simmer for 20 minutes, until the sauce has thickened. Add the cream and season with salt.
- In a large nonstick pan over high heat, roast the jalapeño and bell pepper. Do not stir too often; let the skins get browned and roasted. Add the onions and saute for a few minutes. Add the squash, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.
- Place 1 tablespoon butter back in the pan; add the mushrooms and saute until soft and browned. Season with salt and additional cumin and chili powder.
- Preheat the oven to 400 degrees. Wrap the tortillas in a moist paper towel and warm in the microwave. Stuff the softened tortillas with a little bit of squash and mushrooms. Roll and place seam-side-down in a baking dish. Repeat until finished; cover with sauce and top with cheese. Bake for 10-15 minutes until cheese is melted and bubbly. Serve with your favorite toppings.
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