Squash Enchiladas With Tomatillo Sauce

2 small butternut squash (about 2 1/2 lbs total), halved

2 tablespoons olive oil

1/4 cup chopped onion

1 Tbs minced garlic

1/2 cup frozen corn 

12 6-inch-diameter corn tortillas 

2 cups grated Monterey Jack cheese (about 8 ounces)

2 cups grated mozzarella cheese (about 8 ounces)  

Tomatillo Sauce 

sour cream

1/3 cup chopped pitted black olives

1) Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

2) Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

3) Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

4) Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

Review:  Well, as I transferred this recipe from it's original website, I discovered that Tomatillo Sauce was a hyperlink and had it's very own recipe (which I included as a hyperlink on this entry).  I did not previously know that and simply bought a large can of green enchilada sauce.  I also bought the prediced butternut squash from Costco and simply boiled it until tender (7 to 9 minutes).  And, I don't believe their method of softening the tortillas is safe.  I wrapped mine in aluminum foil and stuck them in the oven (350F) for 10 minutes.

So, this was amazingly delicious.  I love enchiladas and butternut squash, but never thought of combining the two.  Now, I have a new favorite.  Yum!!!

And, Mike made sure to get Mexican sour cream, which is our new favorite.  It's so much creamier than the regular stuff!