Recipe

Pumpkin And Mushroom Enchiladas With Green Sauce Recipe

Add Step-by-Step Photos	Sola / All my dishes 11 months, 3 weeks ago This is a quicker gourmet version,as prepared green salsa is used instead of making from scratch.Pumpkin,mushrooms and cheese wrapped in tortillas with a coconut green sauce. Prep:30m Cook:35m Servings:3	Sola
	a goumet tropical enchilada

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Ingredients

1 lb,Calabaza,Pumpkin or Hubbard squash,cut into 1/2 inch cubes

1 cup Mushrooms,sliced thinly

1/2 cup frozen Spinach,thawed and squeezed of extra liquid

1/2 cup Bell Pepper,green or red,chopped fine

1/3 cup,minced Onion

2 cloves garlic,minced

5 tbls.olive oil

2 tbls.chili powder

1 tsp.ground cumin

1-2 tsp.chili flakes or less to taste cayenne pepper

salt & pepper to taste

1/3 cup unsweetened coconut milk

1 16 ounce jar,good quality tomatillo green salsa

2 cups,grated Monterey Jack or white Cheddar cheese

1 scallion,chopped,green part only

6 corn tortillas

Directions

Heat oven to 350.

Place pumpkin in a medium bowl,add 1 tablespoon chili powder,cumin,1/2 tsp.chili flakes and salt to taste,add 3 tablespoons olive oil and toss to coat.Place mixture on a foil lined cookie sheet and roast in oven 20-25 minutes until pumpkin is soft.

While pumpkin in oven,saute vegetables;

In a medium frying pan heat on medium-high,add remaining oilive oil.Add mushrooms,onion,bell pepper and garlic.Sprinkle on remaining chili powder,a pinch or so of chili flakes and salt & pepper to taste.When onions are translucent and mushrooms are soft,add spinach,stir until heated through.Remove and place in a medium bowl.

Combine 1/3 cup coconut milk and 1 cup prepared green salsa in a small bowl,stirring all together.Set aside.

Warm tortillas;on a large microwavable plate,place a damp paper towel,stack the tortillas on top and cover with another damp paper towel.Microwave to warm and soften for 60 seconds on high.Keep in microwave until ready to use.

When pumpkin is cooked,remove from oven.Add to the spinach,mushroom mixture,stir and mash pumpkin with a fork to combine.Adding any more salt,pepper or chili flakes if desired.

Coat the bottom of a glass or ceramic baking dish,2 qt size or 9X9,with 1/2 cup of the plain prepared green salsa.On a clean flat surface,place one tortilla,keeping the rest of the tortillas covered until ready to use.Place about 2 tbls.grated cheese on tortilla,spoon about 2 tbls. of pumpkin mixture on top.Roll up tortilla and place seam down on bottom of baking dish.Repeat filling the remaining tortillas.

Sprinkle 1/4 cup cheese on top of filled tortillas in dish.Add the coconut/green salsa,covering all the tortillas.Add more cheese,to desired amount,at least 1/2 cup.Sprinkle chopped scallion on top.

Cover dish with foil or lid,if it comes with one.Bake 25 minutes at 350.Let cool 10 minutes in dish before serving.

*You can make this completely vegan by using soy cheese or omitting cheese all together

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