Early Fall Enchiladas in Green Tomatillo Sauce
1 lb tomatillos, peeled and halved/quartered depending on size
- ½ large yellow onion, sliced ¼” thick
- 5 cloves garlic, unpeeled and smashed
- 2 medium jalepeños, seeds removed and roughly chopped
- 2 medium poblano peppers, seeds removed and roughly chopped
- ½ medium serrano chile, thinly sliced (optional)
- ⅓ packed cup cilantro, roughly chopped (including stems!)
- 2 teaspoons toasted & ground cumin seed
- ½ teaspoon chile powder
- 1 - 1 ½ cups broth or water
- Juice of 1 lime
- Olive oil
- Kosher salt
- 2 lbs butternut or other squash, cored, peeled and cut into 2” cubes
- ½ teaspoon paprika
- 1 teaspoon chile powder or chile flakes
- 4 ounces goat cheese or feta, divided
- ½ teaspoon toasted & ground cumin seed
- ¼ cup cilantro, finely chopped
- Juice of ½ lime
- Splash of milk or broth
- 15 ounces black beans, drained
- 4 ounce can fire-roasted green chiles
- Olive oil
- Kosher salt
- 8 corn or flour tortillas
- Tomatillo Enchilada Sauce
- Cilantro leaves
- Scallions, thinly sliced
- Jalapeño, thinly sliced
- Tomatoes, sliced or halved if cherry tomatoes
- Flaky salt
- Lime wedges
For the Tomatillo Enchilada Sauce
- Preheat oven to 400º F and line a rimmed baking sheet with parchment paper. Note: you can simultaneously roast the tomatillos and the squash (below) to save time and energy!
- Toss tomatillos, onion, garlic, and peppers/chiles with 2 tablespoons olive oil and a few big pinches of salt. Spread on the prepared baking sheet and roast for 40-50 minutes, or until everything begins to take on some color. Remove from the oven and set aside to cool for 15 minutes.
- Add the tomatillo mixture and all remaining ingredients to the bowl of a blender or food processor. Blend until relatively smooth, and season to taste with additional lime juice and salt. Set aside until ready to use, or freeze once room temperature.
For the Enchiladas
- Keeping the oven at 400º F, line a baking sheet with parchment paper.
- In a large bowl, toss together the squash, paprika, chile powder, 2 tablespoons olive oil, and a few big pinches of salt. Spread on the prepared baking sheet and roast for 30-40 minutes, or until everything begins to take on some color. Remove from the oven and set aside to cool for 15-20 minutes. Reduce the oven to 375º F.
- Transfer the squash to a large bowl and smash until smooth using the back of a fork. Add 3 ounces of the cheese, the cumin, 2 tablespoon cilantro, lime juice, and a splash of milk or broth, and mix everything together. Season to taste with additional lime juice and salt as needed. Set aside.
- In a separate bowl, combine the black beans, 4 ounces green chiles, and remaining 2 tablespoons cilantro. Mix everything together, and season with salt as needed. Set aside.
- Pour ½ cup of the enchilada sauce into a large baking dish. Working one at a time, heat your tortillas in a skillet or over an open flame. Once hot, fill the tortilla with about ¼ cup of both the squash mixture and the bean mixture. Roll the tortilla to seal everything, and set into the baking dish, seam-side down. Repeat with remaining tortillas. Pour additional enchilada sauce over everything (note: you likely won’t need to use all of the sauce so there will be leftover). Top with remaining cheese. Cover the dish with a sheet of parchment paper followed by a sheet of foil, and seal along the edges.
- Bake for 35-45 minutes, remove the foil and parchment, and finish under the broiler for 5 minutes or until golden brown.
- Toss together cilantro, scallions, jalapeño, tomatoes, a pinch of salt, and some lime juice in a small bowl. Top the enchiladas with the cilantro mixture and serve with lime wedges. Enjoy!