Margaritas are an appropriate drink for a Sunday night, right? Maybe it’s just me but it’s just unnatural to eat Tex-Mex food without one. And that’s exactly what I did.
Sunday was bring a beginner guest day to our yoga teacher training. All the trainees stood along the side of the studio and we were randomly called one at a time to teach a section of the sequence we’ve been learning. I brought a friend who had never done yoga before (even though he busted out a mean warrior II) and then to thank him I made these enchiladas.
This is a recipe I learned from my aunt during one of the summers I spent with her down in Ft Lauderdale. Every other time I’ve made these it has been with shredded chicken but this time I decided to try it vegetarian mostly because I had a butternut squash in my kitchen that was calling my name. But feel free to try either way because both will be fantastic.
Ironically enough I don’t think I would ever order enchiladas verdes at a mexican restaurant. This might go back to a traumatizing experience I had with them on the San Antonio Boardwalk back in my competitive cheerleading days. But what might be stranger is the fact that I’ve never made enchiladas rojas because I just love this recipe way too much.
The assembly process can get pretty messy but other than that these enchiladas are really easy and so very delicious. AND MAKE SURE NOT TO TOUCH YOUR EYES FOR A WHILE, especially if you have contacts. Not that I have personal experiences with that or anything…
Definitely think about making these for cinco de mayo (too far away for me to say this?) if you plan on having people over. And also they go really well with margaritas in case I hadn’t mentioned that yet.
1 butternut squash, peeled and cubed
1t salt, pepper, cumin, paprika, chili powder
1/2 t cayenne pepper
1 (15-oz) can black beans (drained)
2 T butter
1+ c chopped Spanish onion
2 T all-purpose flour
1.5 c chicken broth
¾ c chopped green chile peppers (in the can)
½ c (approx.) fresh poblano or Anaheim green chiles
½ a habanero, 1 serano, or a couple jalapeños (seeded if you don’t want it too spicy and diceD)
10-15 garlic cloves (yes, seriously–I usually use a whole head but you can definitely use less)
¾ t salt
1T ground cumin
canola oil (for frying)
1 package shredded Monterey Jack cheese
1 package shredded sharp Cheddar cheese
1 c heavy cream
¼ c chopped green onion
Place butternut squash in a 9×13 baking dish. Drizzle with olive oil and season with salt, pepper, cumin, paprika, chili powder and cayenne. Roast until fork tender (but not too soft because they will continue to cook in the enchiladas!) approximately 25 minutes. Remove to a bowl and add black beans.
Melt butter in saucepan over medium heat
Sauté onion until translucent. Add the garlic and peppers and sauté for 2 more minutes. Add the chiles.
Stir in the flour. Add the broth and seasonings.
Simmer 15 minutes to blend flavors then set aside
Preheat oven to 350˚
Combine the cheeses, keeping ½ c aside for topping
In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll
Dip each tortilla in salsa verde (both sides)
Places 2 T butternut squash mixture and 2 T cheese down center of each tortilla; roll and place seam side down in a shallow dish
After all the tortillas are rolled, spoon additional salsa verde over them and cover evenly with heavy cream.
Sprinkle with remaining ½ c cheese mixture and green onions
Bake uncovered in preheated oven until the cheese is golden brown and bubbly, about 30-45 minutes.