Ingredients:
For the filling:
· 1 butternut squash, cubed and roasted
· 1 cup frozen corn
· 2 cups fresh spinach
· ½ onion, diced
· 3 cloves garlic, minced
· ¼ teaspoons chili powder
· 2 cloves garlic, minced
For the green chili:
· 3 cups veggie stock
· 4 cloves garlic, minced
· 1 medium yellow onion, chopped
· 1 big tomato, chopped
· 2 ounces jarred jalapenos, or 1 fresh jalapeno, minced
· 1 (8 ounce) can green chilies
· 3 tablespoons cilantro, minced
· 1 tablespoon cumin powder
· Salt & pepper to taste
· Corn Tortillas
· Crema Mexicana
· Cheese of your choice
· Cilantro
Directions:
1. Preheat oven to 425F. Toss squash with a drizzle of olive oil, salt, pepper and chili powder. Roast for 30 minutes or until soft and starting to brown. Set aside when done. Set oven to 350F.
2. In a stockpot or dutch oven, add green chili ingredients together, bring to a boil. Then turn heat to low and let simmer, uncovered, for 30 minutes or until reduced.
3. In a large saute pan, saute spinach, onion and garlic until spinach releases its liquid. Add corn and squash and heat to warm.
4. Assemble enchiladas by filling warm tortillas with filling then placing into a 9 x 13 baking dish. Then top with green chili. Bake for 20 minutes at 350F, then top with cheese and bake for an additional 10 minutes or until cheese is melted.
5. Serve with crema and fresh cilantro. Enjoy!