Serve your enchiladas with cilantro, more cheese, green onions, thinly sliced avocado, or top with vegan cashew spread or Baja Crema with Lime. Remove the finished enchiladas from the oven and cool them for 5 minutes before topping with a sprinkle of fresh cilantro.Place the pan on the middle rack of your warmed oven and bake for 30 minutes, until the cheese is golden brown and everything is bubbling. Spoon the remaining simmer sauce over the enchiladas and top with the remaining goat cheese.Repeat until you have stuffed all of the tortillas. Keep an eye on how much filling you use so that you can roll the enchiladas shut, while making sure you have enough to fill eleven more. Then roll it up like a burrito and place it in a baking dish with the seam-side down.
Working one tortilla at a time on a clean, flat surface, place about 2 tablespoons of the filling mixture to one side of each tortilla. Warm your tortillas on a comal or cast-iron, flipping once to soften. Spread about 3⁄4 cup of simmer sauce in a thin layer on the bottom of an 11 by 13-inch baking dish or Pyrex.Mix the filling until the ingredients are evenly combined. Add the roasted butternut squash to the bowl and mix in half of the goat cheese.Remove the sautéed vegetables from the pan and transfer them to a large bowl. While the squash is baking, add the remaining 2 tablespoons of oil to a sauté pan over medium heat and sauté the onion, black pepper, and mushrooms for 8 to 10 minutes, stirring often, until the onion is translucent and both the onion and mushrooms have softened.Place the baking sheet into the oven and roast the squash for 15 to 18 minutes, until tender and lightly browned. Transfer the cubes to a rimmed baking sheet and arrange so they are not touching each other.
To make the filling: In a large bowl, toss the squash cubes with 2 tablespoons of the oil, the chili powder, turmeric and salt.Optional toppings: fresh cilantro, more cheese, green onions, thinly sliced avocado, or Baja Crema with Lime (recipe below) Instructions 12 tortillas of choice (try Siete Foods' or making your own).3 cups mushrooms (shiitake, portobello, hen of the woods, or oyster), roughly chopped.1⁄2 teaspoon freshly ground black pepper.1 small yellow or white onion, chopped (about 2 cups).1 large butternut squash, peeled, seeded, and diced into 1-inch cubes (about 5 cups).2 jars of Chosen Foods Guajillo-Pasilla Simmer Sauce.Yields: 8-10 servings Butternut Squash Goat Cheese Enchiladas with Guajillo-Pasilla Simmer Sauce Ingredients Top with avocado, green onions, vegan cashew spread or Greek yogurt Baja crema with lime and enjoy. Serve immediately.Butternut squash, goat cheese and mushrooms-three extraordinary ingredients-unite in this vegetarian enchiladas recipe with our sweet, spicy Guajillo-Pasilla Simmer Sauce. If making this family style, start with 1 lemon squeezed and see if you need anymore. Finish with a drizzle of extra virgin olive oil and a sprinkling of salt and pepper.
To dress the salad, each portion gets the juice of ½ a lemon squeezed directly over. Finish with a sprinkling of chopped pistachios. Then crumble ¼ of the goat cheese over the chickpeas, followed by a generous portion of the cooled squash. Place about 1/2 of a head into a bowl followed by ¼ cup of the chickpeas. Clean and tear the lettuce into bite sized pieces. You can make this in one large bowl, family style, and then dress it right before you eat or individual bowls. While the squash is roasting, prepare and begin to assemble the salad. Roast the squash for 20-25 minutes or until soft and golden brown. Drizzle with a little extra virgin olive oil and sprinkle with a good amount of salt and pepper. On a large sheet tray place the peeled and cut butternut squash.
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