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
0 Out of 5 from
0 reviews
You can add this Winter Enchiladas recipe to your own private DesktopCookbook.