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Winter Enchiladas Recipe

   
 

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     Winter Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   1 hour

Ingredients
SAUCE-
2 oz butter
5 Tbsp flour
2 cups beef broth
4 Tbsp chili powder
1 tsp cumin
2 tsp garlic powder
1/2 tsp salt
1 tsp ground cinnamon
 
Pinch of Nutmeg
1 tsp brown sugar
1/2 cup Crema Mexicana (or other soft cheese)
FILLING-
10 oz chorizo pork
1 small butternut squash, cubed and cooked
TOPPING-
12-16 corn tortillas
1/2 package or 5 oz Queso Quesadilla, shredded

Instructions
To make the sauce- Melt butter in saucepan and whisk in flour. Cook for 2 minutes on medium heat, stirring constantly. Slowly whisk in the broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema Mexicana.
To make the filling- Cook chorizo according to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake at 350 degrees F for 45 minutes. Allow to cool, then scoop out tender flesh and mash. Add cooled chorizo. Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in baking pan. Cover the tops of the enchiladas with sauce and top with shredded Queso Quesadilla.
Bake uncovered at 350 degrees F for 15-20 minutes, or until cheese is browned.
Serving Suggestions
These cheeses can usually be found in your international cheese sections. You can substitute shredded monterey jack for either if you'd like.


Originally Submitted
10/27/2011





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