The Whole Enchilada


I got cooking today after our weekly visit to the Farmer's Market.  We found some great poblano chili peppers so I decided to make enchiladas stuffed with roasted butternut squash and red quinoa in a poblano cream sauce made with greek yogurt.  Here's how I did it...

Poblano-Butternut Enchiladas

4-6 Medium poblano peppers

1 cup chicken stock

2 cloves of garlic, smashed

1 cup nonfat plain Greek yogurt

1 teaspoon cracked sea salt

1 butternut squash, peeled cut into 1" cubes

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1 cup red quinoa

2 cups water (or stock)

10 corn tortillas

Preheat oven to 500 degrees

Put washed poblanos on a sheet pan

Roast for 20 minutes until skin blisters (turning half way)

Remove from oven, allow to cool in a cloth covered bowl

Reduce oven temp to 400 degrees

Toss butternut squash with olive oil and sea salt 

Place on a sheet pan and into the oven for 25 minutes

Meanwhile, peel and seed the peppers.

In a medium saucepan bring stock,garlic, salt and poblanos to a boil, reduce heat and simmer for 5 minutes (to build flavor)

Tranfer to a food processor, pulse until blended

Add yogurt, blend until smooth.  Return to saucepan, low heat

Prepare quinoa 

When the butternut squash is roasted, remove from oven

Reduce oven temperature to 375 degrees

Transfer to the food processor, blend until smooth

To assemble the enchiladas:

Spoon 2 tablespoons of the poblano sauce into a 8X12 baking dish

With one hand palm a tortilla, with the other spoon two heaping tablespoons of butternut squash puree, 1 heaping tablespoon of quinoa. Roll and dredge in the poblano sauce, place seam side down, repeat. Spoon remaining sauce over the top, bake uncovered for 20 minutes.

Serve with black bean, whole avocado, and a little fresh salsa.

For the kids plate all ingredients separately, no sauce, eat happily together.