Wowzer! This ain't your traditional enchilada and it is out of this world! When I saw this recipe by Chef Aaron Sanchez, I knew it was a must try. My family wasn't disappointed! THE FILLING CONSISTS OF BUTTERNUT SQUASH AND SAUSAGE, TOPPED WITH A CINNAMON CREAM SAUCE.Unfortunately, I didn't get a photo before everyone dove into it. I have adapted the recipe with products available where I live and to our taste. The original calls for Chorizo sausage, of which I am not a fan.
Sauce:
1/4 cup butter
5 TBS flour
3 cups beef broth
2 TBS chili powder
1/2 tsp salt
1 tsp. ground cinnamon
pinch of nutmeg
1 tsp. brown sugar
1 1/2 cup full cream
Filling
1 lb sausage of choice (I used chili chicken sausage)
1 med butternut/baked and meat removed and pureed
Topping
shredded cheddar cheese
12-16 tortillas/flour or corn
Melt butter in saucepan and whisk in flour, it should form a thick smooth paste. Slowly whisk in the broth, then the other ingredients, leaving the cream until later. Let cook on low to med. heat until it begins thickening like gravy. Let it cool then mix in the cream.
Cut the butternut squash into quarters and bake at 350F for about 45min, on an oiled baking dish. If in a hurry, you can microwave it with a bit of water in your dish. Scoop it out when its soft and puree after removing the seeds.
Brown the sausage in a skillet. If it is link sausage, slice it thinly lengthwise and into smaller pieces. Add the squash to the sausage.
Spread some of the cinnamon sauce in the bottom of a baking dish. Fill the tortillas with the sausage/squash mixture and roll them if you like, placing them into a baking dish. (I WAS LAZY AND LAYERED THEM LIKE A LASAGNA. BUT THEN AGAIN, I MADE MY OWN TORTILLAS AND WAS TIRED)
Pour the cinnamon sauce over the enchiladas and top with cheese. Bake at 375F until brown and bubbly. SERVE WITH CHIPS AND SALSA! WE ENJOY MANGO SALSA. I'LL POST THAT RECIPE SOON. ENJOY!
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