Mar 12, 2009

Roasted Butternut Squash, Potato, Cream Cheese and Mushroom Enchiladas

1/2 cup Onion, minced
1 # Mushrooms, sliced , mix of portabello caps, white and /or crimini
1 Garlic clove, minced
1 pk Cream cheese (8 oz), cubed
2 tbl Vegetable oil
1/4 cup Green onions, sliced
1 can Tomatoes (28 oz.), chopped
1# Butternut squash, peeled, diced into ½" chunks, roasted at 375° for 30 minutes, cooled
1 medium russet potato, peeled, diced into ½" chunks, and roasted or pan-sauteed until crispy
1 pack frozen spinach, thawed and squeezed dry
1 can black beans, rinsed and drained
1/4 c fresh minced cilantro
1 can red enchilada sauce
12 Whole wheat tortillas or corn tortillas
4 cup fresh salsa, purchased in the refrigerator section of the market, (or a Picante sauce), reserving 1 cup
(You need three cups blended, reserving 1 blended cup, plus 1 cup un-blended, get it??)
3 cups + Monterey jack, shredded
2 tsp Chili powder
Sour cream
2 tsp Coriander, ground
1/2 tsp Cumin, ground
Instructions for Cream Cheese and Mushroom Enchiladas
1. Take three cups of your salsa and puree into a smooth blend with your blender.

2. Roast butternut squash for 30 minutes in a pre-heated 375° oven, tossing with a bit of olive oil and a bit of salt. Let cool.

3. Dice potatoes and cook in a non-stick skillet with 2 TBL. oil until crispy, seasoning at the last with salt and pepper. Set aside to cool.

4. Cook onion and garlic in the oil.

5. Stir in the tomatoes, 2 cups blended salsa (or Picante sauce), 1 tsp. chili powder, 1 tsp. coriander and the cumin. Simmer on low for 15 minutes.

6. In a 10" skillet, cook the mushrooms with remaining chili powder and coriander until the mushrooms are tender and the liquid evaporates. Remove from heat and stir in the cream cheese. Stir in 1/4 cup of the reserved un-blended salsa and the green onions.

7. Mix all of the above into a bowl, and lightly stir to mix. Add the squeezed and thawed spinach, the cilantro and the black beans. Taste this mixture and adjust. Mix with a rubber spatula once again.

8. Spoon 1/3 cup of mushroom mixture down the center of each tortilla. Sprinkle about 2 TBL. shredded Jack Cheese over filling. Roll up and place seam side down in a greased 12 x 7-inch pan.

9. Mix 1 can enchilada sauce with the reserved 1 cup blended salsa. Spoon this mixture over the enchiladas.

10. Cover tightly with foil and bake at 350 F. for 20 minutes. Remove from oven and top with cheese. Bake uncovered another 8-10 minutes until cheese melts and begins to get golden. (Use your broiler if necessary)

11. Serve with sour cream and extra salsa.

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