Roasted Enchiladas with Tomatillo Sauce | Umami

Ingredients

• 1 1/2 lb. tomatillos, husks removed
• 1 cup chopped cilantro
• 2/3 cup low-sodium vegetable broth
• 4 green onions, chopped (about 1/3 cup)
• 1 or 1.5 jalapeños
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 small butternut squash (about 1 1/2 lb.), peeled, seeded and diced
• 2 medium-size red bell peppers, halved and cut into wedges
• 1 large red onion, cut into wedges
• 1 1/2 Tbs. olive oil
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4-1/2 tsp. chili powder
• 1/2 tsp. salt
• 3 cloves garlic, minced (about 1 Tbs.)
• 12 6-inch corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese