Winter Squash and Corn Enchiladas with Salsa Verde and Chipotle Cream

Diane's Recipes

From The Taste of the Season

Serves 6

There are some recipes that are just winners. Every time I serve this I receive phone calls the next day begging me for the recipe.  My dear friend Denny Luria gave me the idea for this spectacular combination. The roasted garlic puree adds a complex flavor layer. If you don't have time buy a store-bought salsa verde.
And if you are lucky enough to find peeled and precut butternut squash, you'll need 2 pounds.

I have served this as vegetarian main course along with a simple salad with toasted pumpkin seeds and also as a side dish on a buffet with Roast Chicken Breasts with Mexican Pesto Cream. For dessert try Toasted Coconut Cake.

1 large squash, about 2- 2 1/2 pounds, halved
2 tablespoons olive oil
6 scallions, light green and white part only, thinly sliced
1 tablespoon roasted garlic
1 cup corn kernels (about 2 ears, shucked) or frozen and defrosted
salt and freshly ground black pepper
2 tablespoons finely chopped cilantro

12 (6) inch corn tortillas

1 1/2 cups shredded Monterey jack cheese
11/2 cups shredded mozzarella cheese

1 recipe Salsa Verde
1/2 cup Chipotle cream
2 tablespoons finely chopped cilantro

1.    Carefully cut the peel from the squash and cut the flesh into 1-inch slices, removing the seeds. In a large steamer put 2 inches of water on the bottom and bring to a boil.  Using tongs, carefully place the squash slices in the steamer, cover and steam on medium heat for 15-20 minutes, or until fork tender.. OR Place the squash in a glass bowl. Cover loosely with plastic and microwave on high for 5 minutes or until fork tender. Reserve.

2.    In a large skillet heat the oil on medium-high heat. Add the scallions and sauté for 3-4 minutes or until very soft and lightly browned. Add the cooked squash and roasted garlic and continue sautéing for 2-3 more minutes or until the squash is soft and mashed. (Use a potato masher to mash it up.). Add the corn and cook another minute. Add the salt, pepper and cilantro and mix to combine.

3.    Preheat the oven to 350F. Grease a 9 x 13-inch baking pan.

4.    Place each tortilla over the flame of the burner or in a non-stick skillet for about 10 seconds to soften it. Place on a plate.

5.    Combine the jack and mozzarella cheese in a bowl. Mix them around so they are evenly blended.

6.    Place each tortilla on the counter and fill with 1 big tablespoon of the squash filling down the middle of the tortilla. Sprinkle two tablespoons of the cheese on top and then roll it up. Place the enchilada seam side down in the baking pan. Repeat with the remaining tortillas.

7.    Pour over the Salsa Verde evenly. Sprinkle the remaining cheese over the enchiladas. Bake for about 20-25 minutes or until the enchiladas are bubbling and the cheese has melted.

8.    To serve: Place 2 enchiladas on a plate and put a dollop of the Chipotle Cream on top. Garnish with cilantro and serve immediately.

Advance Preparation: This may be prepared 8 hours ahead through step 6, covered and refrigerated. Bring to room temperature before baking.

Keywords: enchiladas, squash

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