Seriously Simple: Squash enchiladas, a holiday treat for vegetarians and carnivores alike
1 tablespoon roasted garlic
1 cup corn kernels (about 2 ears, shucked) or frozen and defrosted
Salt and freshly ground black pepper
4 tablespoons finely chopped cilantro, divided
12 (6-inch) corn tortillas
1 1/2 cups shredded Monterey jack cheese
1 1/2 cups shredded mozzarella cheese
1 recipe Tomatillo Salsa (see below)
1/2 cup chipotle cream
1. Carefully cut the peel from the squash and cut the flesh into 1-inch slices, removing the seeds. (Or use the precut and peeled squash.) In a large steamer, put 2 inches of water on the bottom and bring to a boil. Using tongs, carefully place the squash slices in the steamer, cover and steam on medium heat for 15 to 20 minutes, or until fork tender. Or place the squash in a glass bowl, cover loosely with plastic, and microwave on high for 5 minutes or until fork tender. Reserve.
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