Hi Y’all!  I hope you had an amazing Thanksgiving Day.  It may have not been Thanksgiving here, but we have been celebrating our baby’s first birthday!

I have so much to be thankful for everyday!  If I did have a cornucopia, I would hope that it would be full of stuff like this!

I wanted to share my recipe for Enchiladas Verde with you today because it is my go to for Thanksgiving leftovers.  I used butternut squash with onion and red bell pepper for the filling, but anything you want to use up will taste great rolled up in a tortilla and smothered with tomatillo sauce.  Turkey? Yep!  Yams? Sure!  Green Bean Casserole?  HMMM…I will let you try it and get back to me.

On to the recipe:

1 small butternut squash (or 1 lb turkey/yams), peeled and 1/2 inch diced

1 red bell pepper, diced

1 large white onion, half diced and the other half quartered

3 tbsp grapeseed oil, divided

1 teaspoon ground cumin

1 teaspoon dried chipotle flakes

1.5 lbs tomatillos, husked and goo removed

2 chilis such as jalepeno or serrano

2 cloves garlic, peeled

3/4 cup vegetable stock

1 large handful cilantro leaves

12 corn tortillas

Preheat oven to 375°.  Line a large baking sheet with parchment paper.  Toss the butternut squash, the diced onion and bell pepper with two tablespoon of the oil the cumin and chipotle powder.  Spread out on the baking sheet so that it looks like this.

Roast the squash for 45 minutes. While the squash is busy roasting away, line another baking sheet with parchment paper.  Toss your tomatillos, the quartered onion pieces, garlic, and peppers with the remaining tablespoon of oil.  Spread them out on the baking tray so that they look like this.

Then let them roast with the squash for about 20-25 minutes until they look like this.

When the tomatillos are ready put them along with the onion, garlic, peppers, cilantro, and vegetable stock in a food processor or blender and process until smooth.

After the sauce and butternut squash mixture is ready, turn the oven down to 350°.  Grease a 9×11 baking dish with a little oil, and set up a little rolling station!

Next, Spread a thin layer of the sauce in the bottom of the dish.

Fill up your tortillas one by one with a couple of tablespoons of your filling and place them in the pan.

Roll each one and place the seam side down until your pan is full.

Smother them with the remaining tomatillo sauce and bake them in the oven for 30 minutes.

I would have taken an after shot, but I was just too hungry!


Similar but different:

Sweet Potato Tacos in Black Bean Tortillas  Salsa Verde  Chile Relleno Stuffing