Enchiladas (photo at left) but decided I liked them rolled as they were at Town (top photo). I used goat cheese instead of quesco fresco (found with tortillas not other cheeses where I shop) because the quesco fresco blocks were huge. I liked the goat cheese better. I also added chopped sweet onion to the filling
Enchilada Sauce. If you have previously made Version #2 you may have sauce in your freezer. I use Option #1, which is very quck to make. Half a recipe is more than enough for two servings. Of course canned enchilada sauce may be used instead.
1/2 small (1#) butternut squash
1/4 large sweet onion
several sprigs of fresh cliantro*
Toss the squash cubes in olive oil and bake for about 15 minutes until tender. Reduce oven to 350 degrees F.
Microwave on high for 30 seconds, two at a time
4 corn tortillas
Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread enchilada sauce on each tortilla, then 1/4 of the chopped onion and 1/4 of the cubed squash.
Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom
1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.
Bake in 350 degree F oven for 12 minutes.
1 avacado, silced thin, divided two ways, chopped cilantro
1 T toasted pepitas (pumpkin seeds), divided two ways (optional, I sometimes omit)