Winter Squash Enchiladas

Begin by:

1. Roasting winter squash in cubes.
2. Either making or buying enchilada sauce (green or red) You’ll need about 3 cups.
3. Preheat oven to 350°.

In a non-reactive, 9x13 casserole pan:

Fill the bottom with 2 1/2 cups of enchilada sauce.  Set aside.

Assemble your enchilada ingredients.

• Roasted winter squash cubes.
• Roasted peppers or chopped black olives for the sensitive palate.
• 2 cups shredded cheese or  1 large log of goat cheese
• 2 cups of minced cabbage slaw
• Option: shredded chicken or other protein.

Start warming the tortillas two at a time and begin to assemble.

Warm a cast iron pan to medium heat.  Brush in a small amount of grapeseed or avocado oil.

1. Cook each side of the tortilla until they begin to bubble and laminate or at least toast just a tiny bit. You want the tortillas to become pliable but not crisp.
2. Immediately assemble that enchilada using 2 tortillas.  Roll up and place seam down in the baking casserole.  Just a bit of each ingredient will do.  Don’t over stuff them.
3. Continue assembling each enchilada until the pan is full or you run out of ingredients.  I can usually fit 12 or so in a 9 x 13 pan.
4. Drizzle the remaining ½ cup of enchilada sauce down the center  of the rows of enchiladas. You don’t want to drown them.
5. Cover with foil and bake 40 min at 350° until heated through.  (185° internal temp.)
6. Remove the foil and bake until the enchiladas are a bit crisp. 5 or so min.
7. Top with more shredded cheese if you like. Melt in oven for about 3 min.

Serve.

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