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Ingredients

How to make it

  • Set oven to 375. On a baking pan, spread out the squash, sprinkle
  • 1 t. cumin and a few shakes of chile con limon,. Bake for 20 minutes, and when starting to brown, turn them over and continue in the oven for 15 minutes. Check for a bit of brown-ness, set aside to cool. (my squash really shrunk). This step can be done the day before.
  • To soften the corn tortillas, I put them in a microwaveable bowl, stacked, with a dampened paper towel between and on top of the tortillas. Zapped less than a minute--check for pliability/softness. Keep warm .
  • Filling: chop the roasted squashes , and combine in a bowl with the chopped onion, baby bok choy, the chopped "cheese", half the scallions, the garlic and onion powders., and the nuts.
  • .Take a warm tortilla and spoon the filling into it, rolling up, as you fill.
  • Drizzle the sauce over the enchiladas. Bake in preheated 350 oven for 25 minutes, and check for bubbliness, may need to add a bit more sauce, or a bit of broth, or both.
  • To serve buffet style, garnish the enchiladas with tomato slices, scallions scattered over the top.
  • Mix the salsa verde with the sour cream, I use a bit more salsa than cream (personal taste)

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