Roasted Enchiladas with Tomatillo Sauce

• servings: 6 servings

Ingredients

1 1/2 lb. tomatillos, husks removed

1 cup chopped cilantro

2/3 cup low-sodium vegetable broth

4 green onions, chopped (about 1/3 cup)

1 or 1.5 jalapeños

1 tsp. sugar

1/4 tsp. salt

1 small butternut squash (about 1 1/2 lb.), peeled, seeded and diced

2 medium-size 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

1/4-1/2 tsp. chili powder

1/2 tsp. salt

3 cloves garlic, minced (about 1 Tbs.)

12 6-inch corn tortillas

1 1/2 cups shredded Monterey Jack cheese

Directions

To make Sauce: Cook tomatillos in pot of boiling water 3 to 4 minutes, or until soft (like a ripe plum). Drain. Purée jalapeños in food processor. Add tomatillos, cilantro, broth, green onions, sugar and salt, and process until smooth. Set aside.

To make Enchiladas: Preheat oven to 400F. Coat roasting pan and 9×13-inch baking dish with nonstick spray. Toss together squash, peppers, onion, oil, cumin, coriander and salt in roasting pan. Bake 40 minutes, stirring occasionally, or until browned. Stir in garlic. Reduce oven to 350F.

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 sauce over enchiladas. Bake 10 minutes. Sprinkle with remaining cheese; bake 10 minutes. Warm remaining sauce in skillet over low heat.

To serve: Place two enchiladas on each plate and drizzle with warm tomatillo sauce.

Notes

Add zucchini but bake for lesser time.

Don’t use super soft tortillas as they become mushy.

Nutrition

• Calories: 394