Difficulty: Medium - experience needed
1 sm Butternut squash; (about 1)
1 md Carrot; peeled, quartered and sliced
1/4 lb Fresh mushrooms; diced
1/2 cup onion; Diced
2 tbsp Vegetable oil
1/2 cup jicama; Diced
1 sm Granny smith apple; peeled
1/4 cup sunflower seeds; Shelled
1 tbsp White vinegar
1/2 tsp. Salt
2 tbsp. Fresh Cilantro; chopped
SPICY PEANUT SAUCE:
2 cups Water
1 tbsp Vegetable-flavored instant bouillon cubes
1/2 tsp Salt
1/2 tsp Ground cumin
1/2 tsp garlic; Minced, (1/2 clove)
2 chipotle chilies; Canned
3 tbsp. chili powder
1 tbsp. Vegetable oil
1/2 tsp. Dried Oregano
1 tbsp. Onion; minced
1 tbsp. All-purpose flour
3/4 cup Creamy peanut butter
Vegetable oil; for softening
8 Corn tortillas; (up to 10)
1 cup cheddar cheese; Grated
1 cup monterey jack cheese; Grated
To make filling:
1.Preheat oven to 400 degrees.
2.Cut the butternut squash in half and scoop out seeds. Place cut side down on a baking pan with a small amount of water; bake about 1 hour, or until tender. (Or microwave 6 minutes, turning once, or until tender.) When cool enough to handle, scoop cooked squash out of shell and set aside. In a large skillet, saute carrot, mushrooms and onion in the oil until the carrot is tender-crisp. Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro; mix well and set aside while preparing sauce.
To make sauce:
1.In a medium saucepan, combine water, vegetable bouillon, salt, cumin, garlic, chilies and chili powder. Bring to a boil. 2.Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and onion; saute until onion is soft.
3.Add flour and cook, stirring, for 1 minute. Stir the onion mixture into the chile mixture. Bring to a boil and cook about 2 minutes; remove from heat and strain.
4.Add peanut butter and stir until well-combined; set aside.
1.Heat a small amount of oil in a shallow skillet. Dip each tortilla in the oil for a few seconds to soften. Lay softened tortillas on paper towels to drain.
2.Place a spoonful of squash mixture down the center of each tortilla. Roll up and place seam side down in a lightly oiled 9-by-13-inch baking pan.
3.Pour peanut sauce over the rolled tortillas and sprinkle with cheddar and jack cheeses.
4.Bake at 350 degrees for 15 to 20 minutes, or until cheese is melted and enchiladas are hot in the center.
Serve with low fat sour cream and/or mild salsa