Instructions: Preheat oven to 400 degrees. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut-side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; saute 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam-side down in 13- by 9- by 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350 degrees. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream. Sprinkle with olives.

This recipe yields 6 servings.

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