2. In a large skillet heat the oil on medium-high heat. Add the scallions and saute for 3-4 minutes or until very soft and lightly browned. Add the cooked squash and roasted garlic, and continue sauteing for 2-3 more minutes or until the squash is soft and mashed. (Use a potato masher to mash it up.). Add the corn and cook another minute. Add the salt, pepper and 2 tablespoons cilantro, and mix to combine.

3. Preheat the oven to 350 F. Grease a 9- by 13-inch baking pan.

4. Combine the jack and mozzarella cheese in a bowl. Mix them around so they are evenly blended. Place the bowls of squash, cheese and salsa on a counter with individual serving spoons.

5. Place each tortilla over the flame of the burner or in a non-stick skillet for about 10 seconds to soften it. Place on a plate.

6. Place each tortilla on the counter and fill with 1 big tablespoon of the squash filling down the middle of the tortilla. Sprinkle two tablespoons of the cheese on top and then roll it up. Place the enchilada seam side down in the baking pan. Repeat with the remaining tortillas.

7. Pour over the Tomatillo Salsa evenly. Sprinkle the remaining cheese over the enchiladas. Bake for about 20-25 minutes or until the enchiladas are bubbling and the cheese has melted.

8. To serve: Place 2 enchiladas on a plate and put a dollop of the chipotle cream on top. Garnish with cilantro and serve immediately.

Tomatillo Salsa

Tomatillos resemble a small, green tomatoes with a papery husk. They have a slightly lemony, herbal flavor. If fresh tomatillos are unavailable, substitute a drained 12-ounce can of tomatillos.

Makes about 1 3/4 cups.

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