1) Wash peppers and lay them out on a large baking sheet. Half tomatillos and add to baking sheet cut-side up. Bake at 450 degrees for 10 minutes.
2) Remove peppers and turn to make sure they are roasting evenly. Add garlic cloves to the baking sheet and return to oven. Bake for another 8-10 minutes.
3) Remove peppers and let cool slightly. Slice ends off of peppers and scoop out most the seeds. Add peppers, tomatillos, garlic, and a handful of cilantro to a blender. Blend until smooth.
4) Return mixture to a medium pot and add broth, honey, vinegar, and cornstarch slurry. Stir and season with salt and pepper. Reduce heat and let simmer for 5-10 minutes. Let cool slightly before using for enchiladas.
1) Slice zucchini and squash thin. Add olive oil to a large skillet over medium-high heat. Season with salt and pepper and chili powder. Cook for 7-8 minutes stirring occasionally until veggies are slightly browned, but not soggy.
2) Add veggies to a large bowl to cool slightly. Then stir in crumbled Cotija cheese.
1) Add a small drizzle of oil to a small skillet. Add a corn tortilla and let the corn tortilla cook in the skillet over medium heat until it is warm, about 10 seconds per side.
2) Dip the tortilla in the green chile mixture and then lay flat on a surface. Add a small handful of squash filling and roll up tortilla.
3) Add tortilla to a 9×13 baking dish with some green chile sauce spread in the bottom. Continue rolling enchiladas until you fill the dish. YOu should get 10-12 enchiladas.
4) Pour any remaining sauce over enchiladas and top with grated pepper jack cheese.
5) Cover dish with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for another 10 minutes.
6) Serve enchiladas with fresh cilantro, hot sauce, and sour cream!