Monday, February 26, 2007

Squash Enchiladas

Originally Posted on

so i talked about doing this a long, long time ago, and oh look - i finally am.

in may, after i fell, cracked 2 ribs, and sprained my wrist, i couldn't do, well, pretty much anything. including dishes. so i became the queen of massive, one dish meals, that could be microwaved on paper plates for the next week.

it was about this time that i got bored and Ta~Da, actually created my first recipe.

well, recreated.

See, I'm in love with the restaurant Seva, specifically their Enchilada Calabanza. I knew that the main ingredient in these enchiladas was Butternut Squash, and that it had the normal enchilada sauce, cheese, and green onion. but I was unsure about the rest.

So I began investigating. Looking up Squash enchilada recipes left and right on-line (because what else are you going to do with two cracked ribs but sit at home on the computer?) but nothing sounded exactly like what I remembered tasting. So I took a little bit from this recipe, a little bit from that, and this is what I came up with:

Squash Enchiladas

2 pkg frozen winter squash
1/3 tub light cream cheese
1 Tbsp cumin (guesstimate)
1 Tbsp cinnamon
1 tsp coriander
½ tsp chili powder
½ tsp nutmeg
1 bunch green onion
½ pkg corn tortilla
2 cans mild old el paso enchilada sauce
1 can medium old el paso enchilada sauce
1 pkg shredded low fat cheddar
1 pkg shredded low fat cheddar jack

first, defrost the frozen squash, either by letting it sit in the fridge for 6 hours, or, microwaving it, 1 minute at a time, flipping it over in between until it is thawed. then pour off a bit of the excess water on the squash before putting it in a large, microwave save bowl. next soften the 1/3 tub cream cheese in the microwave, before stirring it into the squash. microwave the mixture in 30 second to 1 ½ minute intervals, stirring in-between until the mixture reaches a good consistency. (no longer runny, able to spoon it into tortillas) while that is thickening, wash and chop the green onions. once the mixture is a good consistency, stir in the chopped green onions and the spices. add more spices to taste.

now comes the part that sounds odd. corn tortillas have a tendency to crack when folded unless they are warm. therefore, the best way to use them is microwaved! i microwave 3-6 at a time until they are slightly warmer than room temperature (don't worry if they are warmer, as long as they're not too hot to touch, it's fine) and then spoon the mixture in the middle of one, role it up (both ends still open) and lay it seam-side down in the baking dish. repeat laying the next one down next to the first, almost leaning against it. continue until you have filled your baking dish and used up all the filling. next open your cans of enchilada sauce and pour them over the baking dish, making sure that every bit of the tortillas are covered. finally sprinkle your cheese evenly on top and pop the whole thing into a preheated 350 degree oven, and bake for 30 minutes or so (possibly more) until it is hot all the way through, and the cheese is nice and bubbly.