Recipe: Mini Butternut Squash and Corn Enchiladas (appetizer)

I plan to cut each enchilada in half after filling, making them "mini". This recipe is from a local tv channel after they visited the Herb Box Catering Company and Epicurean Marketplace. I haven't visited them yet, but plan to!

Butternut Squash and Corn Enchiladas

For enchiladas:
1 to 2 lbs. butternut squash, peeled, seeded, and diced into 1-inch cubes
2 Tbsp. olive oil
6 scallions
1 Tbsp. roasted garlic puree
2 ears corn, grilled and husked
1/4 cup to 1/2 cup chopped fresh cilantro
Kosher salt and coarse pepper to taste
1-1/2 cups salsa jack, grated
1-1/2 cups queso an jo cheese, grated
1/2 cup cotija cheese for topping
12 6-inch corn tortillas
1 recipe salsa verde, follows
1/2 cup chipotle cr me
2 Tbsp. finely chopped fresh cilantro to garnish
For salsa verde:
3 cups chicken broth
1-1/2 lbs. tomatillos, husked, rinsed and diced
8 scallions, white and green parts, thinly sliced
4 medium garlic cloves, minced
4 jalape os, finely chopped
1 tsp. ground cumin
1 Tbsp. fresh lime juice
1 bunch fresh cilantro, chopped
Instructions:
For enchiladas: Place butternut squash in a large pot of boiling water for 15 to 20 minutes until fork-tender; drain and set aside.

Heat oil in a skillet. Add garlic, butternut squash roasted corn, scallions and saut for approximately 3 minutes. Be careful not to lose the firmness of the squash.

Add the cilantro, salt and pepper and mix to combine.

Add cilantro salt and pepper to taste.

Remove from heat.

Preheat oven to 350 degrees. Grease a 9-inch-by-13-inch baking pan.

Combine the salsa jack and queso in a bowl.

Heat a large saucepan; spray with oil.

Using pan spray, lightly coat each side of the tortillas.

Using tongs, soften tortillas in skillet. Hold tortillas in a damp towel until ready to assemble.

Be careful to not let the tortillas crisp.

To assemble, place the tortillas out on a work surface; spread about 2 tablespoons of the filling down the middle then sprinkle with cheese mixture.

Roll up and place the filled tortillas seam-side down in baking pan.

Pour the salsa verde evenly over the enchiladas, top with remaining cheese. Finish with crumbled cotija.

Bake for about 20 to 30 minutes, or until enchiladas are bubbling and the cheese has melted.

Turn on broiler and crisp top of enchiladas.

Let rest a few minutes before serving.

Garnish with a dollop of chipotle cr me and chopped cilantro.

Makes 12 enchiladas.

For salsa verde: In a medium saucepan, combine all ingredients except the cilantro. Bring to a boil over medium-high heat.

Reduce heat and let simmer for about 15 minutes, or until slightly thickened; let cool.

In a processor pulse in cilantro.

Taste for seasoning.

Makes 1 quart.