Winter Enchiladas
Featuring Chili Cocoa Enchilada Sauce
Just because summer’s gone and taken all the bright tomatoes with it, doesn’t mean we have to deprive ourselves of this saucy favorite. This recipe features winter squash paired with comforting spices and notes of cocoa.
Serves 4.
Ingredients:
ENCHILADA SAUCE
1 tbsp olive oil
1 cup diced onion
3 tbsp minced garlic
1 tsp fresh minced thyme
1 tsp cumin
½ tsp cinnamon
3 tbsp flour
5 tbsp chili powder
2 cups homemade chicken or vegetable stock
1 ½ oz 60.5% chocolate, roughly chopped (Sprouts Cooking Clubs used TCHO 60.5% Dark Couverture)
ENCHILADAS
1 small butternut squash
2 tbsp olive oil
8 oz jack cheese
12 6-inch corn tortillas
Optional toppings: avocado, sour cream, fresh radishes, cilantro
MATERIALS NEEDED
Large Baking Sheet
13x9 Baking Pan
10” Heavy Saucepan
Directions:
Preparation:
For the sauce:
Saute diced onions in a heavy saucepan over medium low heat until softened, about 6-7 min.
Add garlic, thyme, cumin, and cinnamon. Mix and saute for 2-3 min.
Add flour and chili powder, incorporate to form a thick paste.
Slowly pour in stock, stirring constantly to avoid clumps.
Allow sauce to come to a simmer, add in chocolate and stir to melt.
Remove sauce from heat and seat side to top enchiladas.
Enchilada Assembly:
Preheat oven to 400℉.
Cut squash in half, remove seeds, and slice into thin spears.
Toss cut squash with olive oil, salt, and pepper and roast on a baking sheet for 20-25 min, until fork tender.
Lower heat to 350℉ after removing squash.
Place a few spears of roasted squash in the center of each tortilla and top with a tablespoon of grated cheese. Roll each tortilla around the filling and arrange side-by-side in the baking dish.
Spoon enchilada sauce over the dish and sprinkle on remaining cheese. Place in the oven and bake for 20 min.
Serve with extra sauce and optional toppings.
