Roasted Enchiladas with Tomatillo Sauce

I wish I had taken a picture of this meal.  This is definitely, hands down, one of our FAVS!!  It was soooooo good!!  It took a little more time to make, although I took a walk why the vegetables were roasting, but it was so worth it! 

Roasted Enchiladas with Tomatillo Sauce

Tomatillo Sauce

1 1/2 lbs tomatillos, husks removed (in my local grocery store they were found by the tomatoes.  They are green and look like a tomatoe but they have a husk. They taste very different than tomatoes so I don't think substituting would work well, although they still would have been good with just salsa on the top, the tomatillo sauce is what made this recipe so delicious)
3 small jalapenos (I used the kind in a jar, but I'm sure fresh would be great.  I happen to like the tang of the jar.)
1 c. chopped cilantro
2/3 cup vegetable broth
4 green onions, chopped
1 tsp. sugar
1/4 tsp. salt

Enchiladas

1 small butternut squash, peeled, seeded and diced
2 medium sized red bell peppers, halved and cut into small wedges or slices
1 large red onion, cut into small wedges
1 1/2 tbsp olive oil
1 tsp ground cumin (I used a lot more:)
1 tsp ground coriander
1/2 tsp. salt
3 cloves garlic, minced
12, 6-inch corn tortillas
1 1/2 cups shredded monterey jack cheese (I like cheese so I used a lot more of this too:)

1) To make sauce:  Cook tomatillos in pot of boiling water 3-4 minutes or until soft (like a ripe plum). Drain.
2) Puree jalapenos in food processor.  Add rest of sauce ingredients and process until smooth (I processed until it looked like chunky taco sauce). Set aside.
3) To make enchiladas:  Preheat oven to 400F. Coat roasting pan and 9x13 inch baking dish with nonstick spray.
4) 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 350.
5) Warm tortillas one by one in large skillet over medium heat.  Spoon 1/2 c vegetables down center of each.  Top with 1 tbsp of cheese (I probably did like 3).  Roll and set seam side down in baking dish.
6) Pour 2 cups sauce over enchiladas.  Bake 15 minutes.  Sprinkle with remaining cheese, bake 10 minutes.
7) Warm remaining sauce in skillet over low heat (I skipped this, I thought the sauce was great just the way it was).  To serve:  Place two enchiladas on each plate and drizzzle with warm tomatillo sauce.

I fed 7 people with one pan but if I would have made two pans they would have all got eaten, so next time I will be making two pans.  This is one of the few things that I have made where, hands down, EVERYONE raved about them!  My daughter generally doesn't care much for squash but she LOVED this recipe!  They've all asked me to make it again soon!