Cruising around Pinterest the other day I found this yummy-looking photo and was instantly captivated. We used a store-bought jar of salsa verde but check out the orginal recipe with the directions for making your own salsa verde.
We get a lot of butternut squash from our CSA during the season and I run out of new ideas for using them. This enchilada recipe is genius in its simplicity but has enough going on for many little hands to help with the prep work.
1 1/2 – 2 pounds butternut squash
1 head of garlic
1 teaspoon extra virgin olive oil
pinch kosher salt
pinch black pepper
package of corn tortillas
cooking oil spray
1 1/2 cups monterey jack cheese, shredded
1 jar salsa verde
Preheat oven to 400°F and line a baking sheet with parchment paper.
Grease a 9×13 inch baking dish.
Cut the top 1/2 inch off of the garlic head, exposing the cloves. Drizzle a teaspoon of olive oil on the garlic head and wrap completely and tightly in foil. Slice the butternut squash in half lengthwise and scoop out the seeds. Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier.* Place the squash cut-side-down on the baking sheet along with the foil-wrapped garlic. Set the baking sheet in the oven and roast for 45 minutes until the squash is fork-tender.
Shred the cheese while the squash and garlic are in the oven.
Using a spoon, scoop out the meat of the squash from the skin and place in a food processor. Squeeze the garlic cloves from the garlic head by squeezing at the base. The cloves will pop out. Place the roasted garlic cloves into the food processor with the squash. Add a pinch of salt and puree until blended.
If you don’t have a food processor, it’s okay – a blender will work or you can do it by hand. Once you have the puree done, set it aside until needed.
Working with 6 tortillas at a time, lightly spray each tortilla with cooking-oil spray on both sides and stack upon each other. Wrap the tortilla stack in a tortilla warmer (an awsome gift Kitchen Dad received!) or use a paper towel and place on a microwave-safe plate. Place the plate in the microwave and microwave on high for 15 seconds. Flip the stack over and microwave for another 15 seconds. Remove from the microwave and proceed with making enchiladas. Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.
Working with one tortilla at a time, place two tablespoons of butternut squash-garlic puree onto a tortilla. Roll the tortilla into a cigar shape and place seam-side-down onto the prepared baking dish. Repeat with the remaining tortillas.
Pour the salsa verde over the stuffed and rolled tortillas and spread evenly. Sprinkle the cheese evenly on top of salsa. Cover with foil and place in the oven. Bake for 25 minutes. Remove the foil and place under the broiler for 3-5 minutes or until the cheese becomes golden.
Serve hot but warn the kids not to burn themselves with the melted cheese. All the kids and grown-ups loved this dish… Kitchen Daughter suggested sour cream be added for future servings.
* Great trick I learned from the original website!