Let's be honest, you can't really ever go wrong with butternut squash. And these delicious enchiladas certainly exemplify this. In fact, this meal was so scrumptious, and it so wonderfully combined the essence of Fall, the Southwest, and Halloween that we are convinced that these enchiladas are quite magical.
That is why we would like to cook this meal for Harry Potter himself-- Mr. Daniel Radcliffe. Also,
this tidbit doesn't hurt either.
Serve the enchiladas with Mexican rice and black beans (the orange of the squash and the black beans make this a great Halloween dish). To get in the spirit of things, pair the meal with some seasonal Harvest/ Pumpkin Ale. Or if wine's more your thing, Vampire wine makes a fun thematic pairing. Perhaps Robert Pattinson should get a meal invitation, too.
(Adapted from Homesick Texan)
Halloween Butternut Squash Enchiladas
What You'll Need:
For the Sauce:
10 Dried Red Chiles
2 Canned Chipotle Chile
4 tsp Olive Oil
8 Cloves Garlic, chopped
1 Medium Yellow Onion, diced
2 15-oz Canned Tomatoes, drained
4 cups Chicken Broth
2 tsp Cumin
1/2 tsp Epazote
1/2 tsp Oregano
a bit of Salt and Pepper
For the Filling:
1 1/2 Large Butternut Squash
1 Medium Yellow Onion
3 Cloves Garlic, minced
1/2 Cup Cilantro, chooped
1 tsp Cumin
1/2 tsp Nutmeg
a bit of Salt and Pepper
For the Enchiladas:
20 Corn Tortillas*
4 cups Montery Jack and Cheddar, shredded OR for a lighter version just sprinkle cotija cheese
*Note: We were entertaining, so we made a enough enchiladas to feed the group (about 10 people with 2 per person). Feel free to cut the recipe in half. However, they do make great leftovers.
How to Make it: [Pre-heat oven to 350 degrees]
For the Sauce:
Start by re-hydrating the dried red chiles. In a skillet on high heat, toast the red chiles on each side until they start to puff a bit. It should take about 15 seconds on each side. Cover the chiles with water, and leave the heat on. Once the water boils, turn the heat off, and let the chiles soak for about 30 minutes or until soft. Drain the chiles, and add them to a blender.
Heat 2 teaspoons of oil in a skillet with the onions and cook until onions are translucent (about 10 minutes). Add the garlic and cook for another minute. Combine the onions and garlic with the chiles in the blender. Then add the canned chiles, the tomatoes, chicken broth, cumin, oregano, and epazote. Blend until mixture becomes a smooth sauce.
Heat 2 teaspoons of oil in a pot over low heat. Add the sauce and simmer for about 20 minutes, stirring occasionally. Add a bit of salt and pepper.
For the Filling:
Place butternut squash in a greased pan. Roast the squash in a 350 degree heated oven for about 45 minutes, or until soft. Keep the oven heated for later.
Heat the oil on a medium-low heat in a large skillet. Throw in the onions and cook until translucent (again about 10 minutes). Add the garlic and cook for another minute. Throw in the butternut squash, cilantro, cumin, and nutmeg. Saute for about 10 minutes. With a potato masher, mash the mixture until the it is the consistency of lumpy mashed potatoes. Season with a bit of salt and pepper.
For the Enchiladas:
In the 350 degree oven, place foil wrapped corn tortillas and warm for about 3 minutes. Remove the tortillas from the oven and remove from the foil. Brush each side of the tortillas with the sauce and place in a baking dish. Add a spoonful or two of the filling down the center of the tortilla and roll it up. Repeat these steps until all tortillas are filled and sauced. Pour most or all of the remaining sauce over the enchiladas. You may have extra sauce left. That's ok-- it makes great chip dip! Finally, sprinkle the cheese over the enchiladas (if you're using the cotija, wait to top the enchiladas once they're done baking).
Bake the dish for about 10 minutes. Serve with a dollop of sour cream, black beans, Mexican rice, and a yummy beverage!
Much Love and Happy Halloween!
Lily & Ally
3 tablespoons brown sugar
1. Mix together the milk, pumpkin, egg, oil and vinegar. Then in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cardamon and salt, stir into the pumpkin mixture just enough to combine. 
