I finally made enchiladas after my class over at my friend and neighbor Kristen house a couple of weekends ago. I love her cheese enchiladas but wanted to put my own spin to them so I ended up butternut squash enchiladas and they were so amazingly good and a huge hit with both kids.
Butternut Squash Enchiladas
8 dried Anaheim California chilies or New Mexican dried chilies
2 cups water
¼ cup buckwheat cereal
1 tbsp. dark chocolate
Dash of cinnamon, salt and ground chili pepper to taste
Wash chilies and tear of the tops. Place them and everything else for the sauce in a blender and puree until smooth. Strain and remove seeds.
1 cup cooked and pureed butter nut squash
1 cup grated dairy free mozzarella cheese
6 scallions, minced
Mix everything for the filling and set a side.
Preheat oven to F350.
Soften 6 corn tortillas one at the time in hot oil. Dip the tortilla in the enchilada sauce and then add filling. Roll up and place in fold side down in a baking dish. Repeat until all tortillas have been filled and stacked in baking dish. Sprinkle some cheese over in an even layer. Bake for 15 -20 minutes until the enchiladas are slightly crispy and cheese has melted. Serve with rice, beans, guacamole and a leafy salad.