WINTER ENCHILADAS BY AARON SANCHEZ

WINTER ENCHILADAS BY AARON SANCHEZ image

Categories Pork

Yield 4 - 6

Number Of Ingredients 18

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For the sauce:
2 ounces butter
5 tablespoons flour
2 cups beef broth
4 tablespoons chili powder
1 teaspoon cumin
2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Pinch nutmeg
1 teaspoon brown sugar
1/2 cup Crema Mexicana
For the filling:
10 ounces chorizo (pork or beef)
1 small butternut squash or 1 16-ounce bag frozen butternut squash, cooked as per package instructions
For the topping:
12-16 corn tortillas
1/2 package (5 ounces) Queso Quesadilla, shredded

Steps:

Preparation 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 Size Serves 4-6 people. Prep time: 1 hour; cook time: 30 minutes.