Wednesday, October 13, 2010

Winter Squash Enchiladas

Winter Squash Enchiladas
Inspired by Enchiladas with Pumpkin Sauce from Everyday Food’s “Great Food Fast”

2 Chicken Breasts
1 Winter Squash
Olive oil
Salt and Pepper
3 Scallions, sliced
2-3 cloves garlic, roughly chopped
¼ cup Cilantro leaves
1 t chili powder
4 six inch tortillas
1 ½ cup Monterey Jack cheese

Place chicken breasts in a skillet with water that comes half way up the chicken breasts. Bring the water to a boil. Cover the chicken and cook at a boil for 5 minutes. Remove the skillet from the heat and let sit for 15 – 20 minutes. Let cooked chicken breast cool and then shred by pulling apart the breast with two forks.

Meanwhile, cut the squash in half. Brush with olive oil and sprinkle with salt. Place in a 400 degree oven cut side down for 30 minutes. Flip over and roast and additional 10 – 15 minutes. Allow to cool and scrape flesh out and reserve until ready to puree.

To bake the enchiladas, prepare the oven to 425 degrees.

In a medium bowl combine the chicken, scallions, salt and pepper; set aside.

With an immersion blender or regular blender combine roasted squash, garlic, cilantro, chili powder, and 1-2 cups water. Add water ½ cup at a time until puree is smooth and the consistency of a thick sauce.

Spread half of the puree on the bottom of a small baking dish. Roll the chicken mixture inside the tortillas and place in the baking dish seam side down. Spread the remaining sauce on top of the rolled tortillas. Cover with cheese. Bake 25 – 30 minutes until cheese is golden and sauce is bubbling. Allow to sit 5 minutes before serving.

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