By Fredrica Syren
After spending a few weeks in Sweden, I have started craving Mexican food, San Diego style. I don’t want to be snobby, but San Diego does have the best Mexican food this side of the border. My friend Kristen taught me how to make enchiladas, and I just tweaked the recipe a bit. I won’t lie — there is a bit of labor involved in making these, but they are totally worth it.
- 8 dried Anaheim California chiles or New Mexican dried chiles
- 2 cups water
- ¼ cup buckwheat cereal
- 1 tbsp. dark chocolate
- Dash of cinnamon,
- salt and ground chili pepper to taste
Wash chiles and tear off the tops. Place them and everything else for the sauce into a blender and puree until smooth. Strain and remove seeds.
- 1 cup cooked and pureed butternut squash
- 1 cup grated dairy free mozzarella cheese
- 6 scallions, minced
- Mix everything for the filling and set aside.
- Preheat oven to F350.
- Soften 6 corn tortillas one at the time in hot oil.
- Dip the tortilla into the enchilada sauce, then add filling.
- Roll up and place, fold side down, in a baking dish.
- Repeat until all tortillas have been filled and stacked in baking dish.
- Sprinkle some cheese 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.