Monday, May 19, 2014

Chorizo and Butternut Squash Enchiladas

It was a long weekend here in Canada and for me that meant a whole lot of time spent in the kitchen because I've had several recipe ideas churning about that I wanted to try. The first involved peppers - ingredients I've become more and more interested in as time goes by - so the basis of today's recipe involves dried habanero and jalapeno peppers in a roasted tomato sauce.

Throw that into some burrito shells with roasted butternut squash, chorizo sausage, and cheese, and you've a weekend meal for the record books! This traditional combination of flavours originates in Mexico, but I've added some Kitchen Witch touches I know you'll love!


 Serve this alongside a pitcher of margaritas to 6 hungry guests and then sit back and say Ole!

Any way you slice it, these enchiladas are FABULOUS!


Visit the printable recipe here: Chorizo and Butternut Squash Enchiladas

Please enjoy today's step by step video:




Fire Roasted Tomato Sauce Ingredients
  • 2 lbs tomatoes, any variety
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 cup low sodium chicken broth
  • 1/2 dried habanero chili seeds removed
  • 1/2 dried jalapeno pepper seeds removed
Fire Roasted Tomato Sauce Directions
  1. Cut tomatoes in half and place on a baking sheet that has been treated with extra virgin olive oil. Drizzle with more oil and sprinkle with salt. 
  2. Bake in a pre-heated 400 oven for 30-40 minutes, checking on them often to make sure they don't burn. If beginning to burn turn the heat to 350. 
  3. Remove from the oven and let cool to room temperature.
  4. Place in a blender with the chicken broth and dried peppers and blend until smooth. 
  5. Store in the refrigerator for up to three weeks, freeze for up to three months, or process and can.
Enchilada Ingredients
  • 10 soft tortilla shells
  • 1 lb Chorizo sausage, casings removed
  • 1 medium butternut squash
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Fire Roasted Tomato Sauce
  • 2 cups full fat sour cream
Enchilada Directions
  1. Cut and de-seed a butternut squash, drizzle wth extra virgin olive oil and roast in a 425 oven for about 30 minutes or until the flesh is soft. Let cool slightly and then scoop out the flesh into a medium bowl and mash.
  2. In a non-stick frying pan over medium high heat, saute the chorizo sausage until its brown and cooked through.
  3. Scoop the cooked chorizo into the bowl with the squash and stir the two together. 
  4. In another large bowl, mix the tomato sauce with the sour cream. 
  5. Prepare a lasagna pan with cooking spray or olive oil and then place 1 cup of the tomato and sour cream sauce onto the bottom of the pan and spread evenly. 
  6. Place a heaping 1/3 cup of the squash ad chorizo mixture onto the middles of a large soft burrito shell, top with 1 tbsp of grated cheese, and roll placing seam side down into the pan. 
  7. Repeat this step with the rest of the burrito shells and then cover the enchiladas with the remaining sour cream and tomato sauce and the remaining cheese (1 cup).
  8. Cover and bake in a 350 oven for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is golden and bubbly. 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. Wow Lyndsay, these enchiladas look amazing! Going to give them a try.
    P.S. I couldn't figure out why I wasn't receiving my favourite Kitchen Witch e-mails, until I realized I forgot to resubscribe. Phew, glad I remembered! Thanks for the wonderful recipes! Cheers!!

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