Butternut Squash & Chorizo Enchiladas with Cinnamon-Spiced Crema
Serves: 4 – 6 people Prep Time: 1 hour Cook Time: 30 minutes
Sauce: 2 oz butter 5 tbsp flour
2 cups beef broth 4 tbsp chili powder
1 tsp cumin 2 tsp garlic powder
½ tsp salt 1 tsp ground cinnamon
Pinch nutmeg 1 tsp brown sugar
½ cup Cacique® Crema Mexicana
10 oz Cacique® Chorizo (pork or beef)
1 small butternut squash or 1- 16 oz bag frozen butternut squash cooked as per package instructions
12-16 corn tortillas
½ pkg (5 oz) Cacique® Queso Quesadilla, shredded
Sauce: Melt butter in saucepan and whisk in flour. Cook for 2 minutes on medium heat, stirring constantly. Slowly whisk in the broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema Mexicana.
Filling: Cook chorizo according to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake at 350°F for 45 minutes. Allow to cool, then scoop out tender flesh and mash. Add cooled chorizo.
Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in baking pan. Cover the tops of the enchiladas with sauce and top with shredded Queso Quesadilla. Bake uncovered at 350°F for 15 – 20 minutes, or until cheese is browned.