Cascading Kitchen Notes
Make a second tray for the freezer.
Because this makes a big mess I always double the recipe and make 2 trays of enchiladas. I bake one and freeze the 2nd tray.
Winter Squash Enchiladas
Begin by:
- Roasting winter squash in cubes.
- Either making or buying enchilada sauce (green or red) You’ll need about 3 cups.
- 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.
- 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.
- 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.
- 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.
- Drizzle the remaining ½ cup of enchilada sauce down the center of the rows of enchiladas. You don’t want to drown them.
- Cover with foil and bake 40 min at 350° until heated through. (185° internal temp.)
- Remove the foil and bake until the enchiladas are a bit crisp. 5 or so min.
- Top with more shredded cheese if you like. Melt in oven for about 3 min.
Serve.