Squishy Squash Enchilada Sauce Recipe
We have once again been in the Leamon test kitchen, or in other words we’ve been at home cooking. Not much else to do here in Wisconsin this time of year. Too cold right now to even venture outside. So today we created yet another grand squash recipe with what I will call excellent results. Here goes and let me know how you like this recipe.We started our venture with a basic recipe from The forks over knives cookbook but put quite a twist on the original sauce. It was simply great eating the first night and even more delicious the next night as well.
Putting it all together
Who knew squash was this good. Hope you like it and let me know too. Karen
Squishy Squash Enchiladas
2014-02-04 16:12:20
Enchilada Sauce
- 1 onion, chopped
- 6 cloves of garlic, minced
- 1/2 cup of ancho chili powder
- 1 heaping teaspoon coriander ground
- 2 teaspoons ground cumin
- 1 teaspoon of oregano
- 1 1/2 teaspoon of dark cocoa powder
- 2 cups of tomato paste
- 1 cup vegetable stock
- 3 cups cooked and pureed squash (we used some butternut and some acorn squash)
Filling for the enchiladas
- 1 onion, chopped
- 1 8-ounce package of white button mushrooms, sliced
- 3 cups coarsely chopped greens of your choice (we used frozen Swiss chard and kale)
- salt to taste
- 1/2 to one teaspoon of ground cumin
- 1/2 teaspoon chipotle powder
- one container of non-dairy toffuti cream cheese or make your own cashew cream cheeze
Prepare the sauce
- Combine the ancho chili powder, ground coriander, ground cumin, oregano, and dark cocoa powder and toast in a dry pan till you can smell the spices out the door.
- Saute onion with a few tablespoons of water, more as needed till translucent.
- Add the garlic and continue to saute with the onion about 30 more seconds or so.
- Stir in the toasted spices, tomato paste, vegetable stock, and the pureed squash.
- Simmer all together while you prepare the filling to marry the spices, approximately 20 minutes.
Prepare the filling
- Saute onion with a few tablespoons of water till the onions become translucent.
- Add the chopped greens, salt, cumin and chipotle.
- Cook till the kale, which is the longer cooking of the two, becomes tender but not mushy to the bite.
- I like to saute the mushrooms in a separate pan that has a coating of oil on the bottom. Saute the mushrooms without a lid with a sprinkle of salt till they become browned and release their juices.
- Mix the cream cheese into the warm greens and stir till the cheeze melts.
- Last add the cooked mushrooms to the filling.
Combine the sauce and the filling
- Warm your choice of tortillas a few minutes in a low (200 degree) oven till they are pliable, about a dozen shells.
- Line the bottom of a 9 x 13 inch pan with enchilada sauce, approximately 1/2 to 1 cup of sauce.
- Grabbing one shell at a time, fill the shell with the greens mixture and roll seam side down into the pan. It will be about 8 rolls across and 4 more rolls on the length wise extra space.
- After all of the shells are filled top with more enchilada sauce.
- Bake covered for about 45 minutes and then uncovered for about 10-15 minutes more to crisp the top of the enchiladas.
- Serve with salsa and diced avocados and chopped cilantro.
Caren's Notebook http://www.carensnotebook.com/
