I discovered the soul of a great enchilada—roasted squash—while poking around the kitchen of some friends, who loved the results. Little did they know how easy it was to make. Add cooked chicken to the mixture before stuffing, if desired.
Recipe Ingredient Details:
2 cups cooked rice
2 cups cooked black beans
1 baked acorn or butternut squash, flesh scooped out
1 small onion, diced
1 bell pepper, cored and diced
Fresh corn kernels cut from 1 ear of corn
1 14-ounce can diced green chilies, drained
10 sprigs cilantro, chopped
6 ounces sharp cheddar cheese, grated and divided
1 15-ounce can red enchilada sauce
1 dozen corn tortillas, fresh if possible
1 15-ounce can green enchilada sauce
1/2 cup plain nonfat yogurt or sour cream
Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, corn, chilies, cilantro, and 4 ounces of the cheese in a large mixing bowl. Season with salt and mix well.
Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dish is full, cover enchiladas with green enchilada sauce.
Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately with dollops of yogurt or sour cream.
Recipe Additional Notes:
Calories 422,Fat 10,Perfat 21,Cholesterol 22,Carbo 68,Protein 17,Fiber 12,Sodium 937
Tue, 2012-07-10 11:59