This weeknight dinner is ideal for this time of the year. Its thanksgiving month and the stores are literally shoving cranberries, squashes, pumpkins in your face. I have to admit I love them all and love eating them, preferably in savory dishes.. This enchilada recipe is very festive and seasonal, and my family loved it. As always choose any protein you want. For vegetarian option black beans is great, as always tofu works well too. If you prefer meat pre roasted chicken or turkey breast works well too.
About the sauce, yes its unusual to add fresh or frozen cranberries to enchilada sauce, but trust me it works, just don’t add too much. Its about adding enough so its not too tart or sour. Balance it with your favorite cheese, I like the combination of jack and cojita. You could choose whatever you like.
BUTTERNUT SQUASH & MUSHROOM ENCHILADA WITH CRANBERRY RED SAUCE
FOR THE ENCHILADAS
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 large jalapeño, chopped, seeds and ribs removed
- 1 cup cooked blackbeans or cooked chicken/turkey or crumbled tofu
- 3 cups butternut squash, peeled and cubed
- 16 oz fresh chopped mushrooms, I had cremini and chanterelles
- 1 teaspoon chili powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 10-12 flour or corn tortillas
- 1 cup shredded jack or Mexican blend cheese
- 2 tablespoons cojita or parmesan
- Toppings: cilantro, avocado, cranberries
CRANBERRY RED SAUCE
- 14 oz fire roasted tomatoes, I like Frontera, not affiliated
- ½ cups fresh cranberries
- 4 cloves garlic
- 1 teaspoon ancho chili powder or mild paprika
- 2 chipotle chilies with adobo, use less for mild sauce
- 1 tablespoon coconut sugar
- 2 cups vegetable broth
- ¼ cup canned coconut milk
- sea salt to taste
- To make the sauce. Blend all the ingredients till smooth. Pour the sauce into a sauce pan and bring it to a boil gently. Simmer for a 3-5 minutes till it start to thicken. Set aside.
- In a sauce pan warm he olive oil. Add the chopped onion, jalapeño, butternut squash cooked protein. Sauté and cook till butternut is cooked. Add the mushrooms and cook further till soft. add the spices and mix well.
- On a hot griddle cook or warm the tortilla one by one. Simultaneously place about 2 tablespoons of the filling in each of the tortilla and roll up
- Place in a baking pan. Lay all the filled tortilla tightly. Pour the sauce over the tortilla and top with cheese.
- Bake in a 375°F oven till the cheese has melted and warmed through.
- Serve topped with cilantro, avocados and chopped cranberries if desired.
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