Butternut Squash Enchiladas

     It's not always easy to find good, not to mention, healthy food when you're driving on the freeway. Sometimes I'll find a smoothie bar, or a place for a good veggie burrito, but I'm more likely just to swing by a gas station for some sparkling water to hold me off until I can get a real meal. In my last entry, I mentioned I've been taking weekend trips to San Diego from Los Angeles. And each and every time, I find myself pulling off the freeway to visit and old favorite spot....

     The Roxy in Encinitas is located on the Coast Hwy just off the Encinitas Blvd exit on Interstate 5 and it has stolen my heart. I usually can't help but order the 'Avocado,' a sandwich stuffed with avocado and sprouts on yummy 7-grain toast, or their sweet potato fries which are by far the best I've ever had because they're fresh cut and not deep fried. But when perusing the menu for new options I spotted this:

"Squash Enchilada
Steamed banana squash mixed with fresh corn, bell peppers and low fat cream cheese. Rolled on a whole-wheat tortilla and topped with olives, tomatoes, red onions, cheese and enchilada sauce. Served with a side of brown rice. " -The Roxy

     Squash inside of enchiladas was mind-blowing! How have I been eating plain cheese enchiladas for so long? So of course, instead of ordering it, I decided to try my own version. The recipe that follows might just be one of my proudest new creations.

Butternut Squash Enchiladas

(Inspired by The Roxy)

see serving suggestions below for description of topping and sides

Ingredients:

• 1 Lrg Butternut Squash
• 3-4 Ears of corn
• 3-4 Ancho Chilis or Aneheim Peppers (Any sweet green pepper will do) 
• 1-2 Cans Mild Red Enchilada sauce (I use La Victoria)
• 1 Package shredded Mexican Cheese Blend
• 1 Package small whole wheat tortillas

350-375 degree F

step 1.
    Prepare your butternut squash as described in my previous entry "Butternut Squash Basics". Spoon out all the squash from the rind and puree slightly adding in a few tablespoons of the water from the baking dish.

step 2.
   Prepare your veggies. Halve your chilis and spoon out the seeds and then coat them in oil. It's good to put a little oil on the corn as well, maybe even some salt and peppper, but not much. The corn and chilis can go into the oven on the same tray, but the chilis must be skin side up.  Bake on a foil-lined cookie sheet for at least 20 minutes at 400 degrees. Rotate the corn half way through. Then change the oven to a broil. Take the corn out when it has browned a little bit,  and set aside, but you are going to leave the chilis in until the skin is blackened. When big black bubbles have developed on your chilis, put them immediately into an ice bath. A few minutes later, you should be able to wasily peel the skins off your peppers. Thinly slice them and chop into 2inch strips. Cut your corn from the cob and set aside.

step 3.
    In a mixing bowl, stir together peppers, squash, half of your corn, and about a cup of shredded cheese.

step 4.
    Slightly warm your tortillas before folding in the mixture. You can do this on a skillet or by wrapping a small stack of tortillas in a paper towel and microwaving for 30 seconds.

step 5.
    Coat each side of the tortilla in enchilada sauce before spreading on the squash and veggie mixture. Roll tightly. Once you've filled your pan, pour remaining sauce over the tortillas. Top with the remaining corn and cheese.

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step 6.
    Cover with foil and bake for 30 minutes. Take the foil off and set the oven to broil to really get that cheese nice and bubbly.

 

The result is amazing! I'm so so happy with this dish, I've already made it twice! I know you'll enjoy them, and your friends and family will thank you.

Serving suggestions (as pictured) : 

• Cotija cheese
• Avocado slices
• Sour Cream
• Black Beans w/ Rotel