| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Mexican | Veg03 | 6 | Servings |
INGREDIENTS
| 1 | Butternut squash, about 1 | |
| pound | ||
| 1 | Carrot, peeled quartered | |
| and sliced | ||
| 1/4 | lb | Fresh mushrooms, diced |
| about 1 1/4 | ||
| cups | ||
| 1/2 | c | Diced onion |
| 2 | T | Vegetable oil |
| 1/2 | c | Diced jicama |
| 1 | Granny smith apple, peeled | |
| and diced | ||
| 1/4 | c | Shelled sunflower seeds |
| chopped | ||
| 1 | T | White vinegar |
| 1/2 | t | Salt |
| 2 | T | Chopped fresh cilantro |
| 2 | c | Water |
| 1 | T | Vegetable-flavored instant |
| bouillon | ||
| 1/2 | t | Salt |
| 1/2 | t | Ground cumin |
| 1/2 | t | Minced garlic, 1/2 clove |
| 2 | Canned chipotle chilies | |
| chopped see note | ||
| 3 | T | New mexican chili powder |
| see note | ||
| 1 | T | Vegetable oil |
| 1/2 | t | Dried oregano |
| 1 | T | Minced onion |
| 1 | T | All-purpose flour |
| 3/4 | c | Creamy peanut butter |
| Vegetable oil for softening | ||
| tortillas | ||
| 8 | Corn tortillas, up to 10 | |
| 1 | c | Grated cheddar cheese, 4 |
| ounces | ||
| 1 | c | Grated monterey jack cheese |
| 4 ounces |
INSTRUCTIONS
To make filling: Preheat oven to 400 degrees. Cut the butternut squash in half and scoop out seeds. Place cut side down on a baking pan with a small amount of water; bake about 1 hour, or until tender. (Or microwave 6 minutes, turning once, or until tender.) When cool enough to handle, scoop cooked squash out of shell and set aside. In a large skillet, saute carrot, mushrooms and onion in the oil until the carrot is tender-crisp. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro; mix well and set aside while preparing sauce. To make sauce: In a medium saucepan, combine water, vegetable bouillon, salt, cumin, garlic, chilies and chili powder. Bring to a boil. Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft. Add flour and cook, stirring, for 1 minute. Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain. Add peanut butter and stir until well-combined; set aside. To assemble: Heat a small amount of oil in a shallow skillet. Dip each tortilla in the oil for a few seconds to soften. Lay softened tortillas on paper towels to drain. Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9-by-13-inch baking pan. Pour peanut sauce over the rolled tortillas and sprinkle with cheddar and jack cheeses. Bake at 350 degrees for 15 to 20 minutes, or until cheese is melted and enchiladas are hot in the center. Note: Chipotle chilies are available in specialty stores and some supermarkets. New Mexican chili powder is available in the Hispanic foods section of most supermarkets. If you prefer, tortillas may be softened in the microwave: Place four or five between two damp microwavable paper towels. Heat 45 seconds. Fill these tortillas, then repeat with remaining tortillas. From Chez Jose restaurant, Portland, Oregon. Published in Oregonian FoodDay 2/23/99 (also 1994). Recipe by: Chez Jose restaurant, Portland, Oregon Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 908
Calories From Fat: 470
Total Fat: 54.4g
Cholesterol: 149.5mg
Sodium: 1738.1mg
Potassium: 914.9mg
Carbohydrates: 79.6g
Fiber: 8.5g
Sugar: 6.9g
Protein: 32.3g