Saturday, October 31, 2009

Lacey's Chipotle Acorn Squash Sauced Enchilada's


2009 is the first year I've ever experimented with any kind of winter squash. I grew up on zucchini, yellow squash and my all time favorite patty pan's, but winter squash? Well...I can barely handle one sliver of pumpkin pie much less eating a winter squash as the main thing on my dinner plate. Ew. But this year however, I've rocked the winter squash. I made a ton of butternut squash and bleu cheese raviolis which are to die for good. This recipe though, this is one of the best things I've made in a very long time. Not. Kidding. (And it's not something to be baked really, so it was a shoe-in that I wouldn't fuck it up!)

Ingredients for the Enchilada Sauce:
1/2 baked acorn squash pulp- I love that you can buy them and pretty much ignore them for a month and they are still going to be good, unlike most veggies.
1/2 can Chipotle Peppers in Adobo sauce
1 garlic clove
1/2 yellow onion
sea salt to taste
1 tbsp butter (organic)
1 tbsp evoo (organic)
1/4 cup cream (organic)
3/4 cup chicken or veggie broth (organic)
Put this all in a food processor and blend the heck out of it till its creamy and smooth. It will be thick. You can thin it out if you prefer by adding more broth. A note here about the cream, you could use milk I suppose, but I had dipped my finger in the adobo sauce and it was super spicy. Cream helped tone down the spiciness of the sauce while keeping the richness of the squash intact. That is what I wanted. Milk=less calories. Cream=creamy goodness and better flavor. You choose.

At this point you could choose to use hamburger or turkeyburger, etc. but this sauce ain't your mama's enchilada sauce in a can. No Ma'am. Get buck wild! Go in a different direction.
1 precooked chicken breast (yes, organic)
1ish cups of Chantrelle mushrooms (no I didn't go out and pick them myself. Costo people!)
2 cups fresh spinach chopped (organic)
Cayenne powder to taste
1/4 cup enchilada sauce
Saute everything together in a pan until the mushrooms are just cooked and spinach is wilted.

As we are a family of three, one of whom is 3 years old and has Hand Foot and Mouth Virus at the moment (talk about a total freaking nightmare), I used 8 corn tortillas and saute'd one side of the tortilla in the enchilada sauce and evoo to soften them up.
I grated up 2/3's cup of 3 year old smoked gouda (Costco), filled the tortillas with meat, mushrooms and spinach mixture and layered the enchiladas into a cookie sheet. Down the middle of the enchiladas I spooned more sauce on top of the shells, sprinkled the gouda and put in the oven to bake for 15-20 minutes. I didn't spread the sauce all over the tortillas because I wanted the outside edges to be crispy deliciousness. And they were, they were!
There is nothing not to love about these enchiladas. They are creamy. They are spicy and rich. They are fantastic!

Credit where credit is due, I got this idea from my mom. Mom called to tell me about seeing Emeril make some enchilada dish with a squash this week on tv. So credit by way of mom by way of Emeril this sauce is an inspired delicacy.
As my husband and I were sitting at the table munching our enchiladas (more like inhaling them!), we came up with another idea for this sauce. Because it is thick and spicy and rich already, I am adding 1/2 cup of peanutbutter to it tomorrow night and using it over rice noodles, al dente veggies and shrimp for a thai peanut sauce!


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