Butternut Squash & Cauliflower Enchiladas
The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store.
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
1 1/2 starch, 1 1/2 vegetable, 1 high-fat protein