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BUTTERNUT SQUASH & CORN ENCHILADAS (gf) Recipe

Name: The Herb Boxs BUTTERNUT SQUASH & CORN ENCHILADAS (gf) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups butternut squash, peeled and diced; 1 cup sweet corn kernels; 8 pieces corn tortillas; 1 cup cotija cheese, crumbled; 2 tbs olive oil; 1 tsp ground cumin; to taste salt; to taste black pepper; 1 lb tomatillos, husked and quartered; 1 pieces jalapeño, seeded and chopped; 2 cloves garlic, minced; 1 medium onion, chopped; 1 cup cilantro, chopped; 2 tbs lime juice; to taste salt; 4 cups kale, chopped; 2 tbs olive oil; 1 tbs lemon juice; to taste salt; to taste pepper; 1 tbs pumpkin seeds (pepitas)

Inspired by The Herb Box

Time1h

Serves4

cotija, tomatillo sauce, served with kale ensalada

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Ingredients

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Enchiladas

2 cups butternut squash, peeled and diced

1 cup Sweet corn kernels

8 pieces corn tortillas

1 cup cotija cheese, crumbled

2 tbs olive oil

1 tsp Ground cumin

to taste Celtic sea salt

to taste black pepper

Tomatillo Sauce

1 lb tomatillos, husked and quartered

1 pieces jalapeño, seeded and chopped

2 cloves Garlic, minced

1 medium onion, chopped

1 cup cilantro, chopped

2 tbs ReaLime juice

to taste Celtic sea salt

Kale Ensalada

4 cups kale, chopped

2 tbs olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

1 tbs pumpkin seeds (pepitas)

Method

Preparation of Tomatillo Sauce

Cook the Tomatillos

In a saucepan, combine tomatillos, jalapeño, garlic, and onion. Add enough water to cover and simmer until tomatillos are soft (about 10 minutes). Drain and let cool.

Blend the Sauce

In a blender, combine the cooked tomatillo mixture, cilantro, lime juice, and salt. Blend until smooth and set aside.

Preparation of Enchiladas

Cook the Filling

In a skillet, heat olive oil over medium heat. Add butternut squash and cook until tender (about 8-10 minutes). Stir in sweet corn, cumin, salt, and pepper. Cook for another 2-3 minutes.

Assemble the Enchiladas

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomatillo sauce. Fill each corn tortilla with the butternut squash and corn mixture, roll up, and place seam side down in the dish. Top with remaining tomatillo sauce and sprinkle with cotija cheese.

Bake

Bake for 20-25 minutes until heated through and cheese is slightly golden.

Preparation of Kale Ensalada

Prepare the Salad

In a large bowl, combine chopped kale, olive oil, lemon juice, salt, and pepper. Massage the kale for a couple of minutes until it softens. Top with pumpkin seeds before serving.

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