Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
- 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 50 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 15 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.
- Calories 394
- Carbohydrate Content 55 g
- Cholesterol Content 25 mg
- Fat Content 15 g
- Fiber Content 8 g
- Protein Content 12 g
- Saturated Fat Content 6 g
- Sodium Content 533 mg
- Sugar Content 10 g