Recipe - Squash Enchiladas With Peanut Sauce (Chez Jose)

FILLING
1 small Butternut squash; (about 1
pound)
1 md Carrot; peeled, quartered
; and cut or sliced up
One fourth pound Fresh mushrooms; minced
(about 1 1/4
; cups)
One half cup Diced onion
2 tablespoon Vegetable oil
One half cup Diced jicama
1 small Granny smith apple; peeled
and minced
One fourth cup Shelled sunflower seeds;
chopped
1 tablespoon White vinegar
One half teaspoon Salt
2 tablespoon Chopped fresh cilantro

SPICY PEANUT SAUCE
2 cup Water
1 tablespoon Vegetableflavored instant
bouillon
One half teaspoon Salt
One half teaspoon Ground cumin
One half teaspoon Minced garlic; (One half clove)
2 Canned chipotle chilies;
chopped (see note)
3 tablespoon New mexican chili powder;
(see note)
1 tablespoon Vegetable oil
One half teaspoon Dried oregano
1 tablespoon Minced onion
1 tablespoon Allpurpose flour
Three fourths cup Creamy peanut butter
Vegetable oil for softening
tortillas
8 Corn tortillas; up to 10
1 cup Grated cheddar cheese; (4
ounces)
1 cup Grated monterey jack cheese;
(4 ounces)

To make filling: Preheat oven to 400 degrees.

Cut the butternut squash in half and scoop out seeds. Place cut side down
on a baking pan with a small amount of water; bake about 1 hour, or until
tender. (Or microwave 6 minutes, turning once, or until tender.)

When cool enough to handle, scoop cooked squash out of shell and set aside.

In a large skillet, saute carrot, mushrooms and onion in the oil until the
carrot is tendercrisp. Add the cooked squash, jicama, apple, sunflower
seeds, vinegar, salt and cilantro; mix well and set aside while preparing
sauce.

To make sauce: In a medium saucepan, combine water, vegetable bouillon,
salt, cumin, garlic, chilies and chili powder. Bring to a boil.

Meanwhile, in a small saute pan, heat oil over low heat. Add oregano and
onion; saute until onion is soft. Add flour and cook, stirring, for 1
minute.

Stir the onion mixture into the chile mixture. Bring to a boil and cook
about 2 minutes; remove from heat and strain. Add peanut butter and stir
until wellcombined; set aside.

To assemble: Heat a small amount of oil in a shallow skillet. Dip each
tortilla in the oil for a few seconds to soften. Lay softened tortillas on
paper towels to drain.

Place a spoonful of squash mixture down the center of each tortilla. Roll
up and place seam side down in a lightly oiled 9by13inch baking pan.
Pour peanut sauce over the rolled tortillas and sprinkle with cheddar and
jack cheeses.

Bake at 350 degrees for 15 to 20 minutes, or until cheese is melted and
enchiladas are hot in the center.

Note: Chipotle chilies are available in specialty stores and some
supermarkets. New Mexican chili powder is available in the Hispanic foods
section of most supermarkets.

If you prefer, tortillas may be softened in the microwave: Place four or
five between two damp microwavable paper towels. Heat 45 seconds. Fill
these tortillas, then repeat with remaining tortillas.

From Chez Jose restaurant, Portland, Oregon. Published in Oregonian FoodDay
2/23/99 (also 1994).

Recipe by: Chez Jose restaurant, Portland, Oregon

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