{SQUASH ENCHILADAS WITH SPICY PEANUT SAUCE}

Thanks, Lucy!  This was really good.  I actually changed the recipe to make a smaller amount for my small family; I'll post the original (9x13) and the smaller one (8x8).  I also cut the spice way down.  I'll post the spice amount as a possible range.  I used the smallest amount.

8-10 whole wheat or corn tortillas (5 for an 8x8 pan.)

{FILLING for both 9x13 and 8x8}

1/4 c. water
1 carrot, diced
1 1/4 c. mushrooms, diced (I left these out.)
1/2 c. onion, diced

1 1/2 c. butternut squash, cubed and steamed
1/2 c. jicama, diced
1/2 c. Granny Smith apple, peeled and diced
1/4 c. sunflower seeds
1 T. white or apple cider vinegar
1/2 t. salt
2 T. fresh cilantro, chopped

• Saute carrot, mushrooms, and onion in water until the carrot is tender.
• Add the cooked squash, jicama, apple, sunflower seeds, vinegar, salt, and cilantro.
• Mix well and set aside.

{SAUCE FOR 9X13]

2 c. water

1 T. bouillon

1/2 t. salt

1/2 t. cumin

1-2 garlic cloves, minced (1/2 t.)

1-2 canned chipotle chilies, chopped*

1-3 T. chili powder

1/4 c. water

1/2 t. dried oregano

1 T. onion, minced

1 T. flour

3/4 c. creamy peanut butter

• In a medium saucepan, combine first ingredients (water through chili powder).
• Bring to a boil.
• Meanwhile, in a small skillet or saucepan, saute the oregano and onion in water until the onion is soft.
• Whisk in flour.
• Slowly whisk chili sauce into onion/flour mixture.
• Bring to a boil and cook about 2 minutes.
• Remove from heat.
• Strain and discard chunks.
• Add peanut butter to remaining liquid.
• Mix well and set aside.

*You may want to wear gloves while handling the chilies.  The oils can irritate your skin.

{SAUCE for 8x8}

2 c. water

1 T. bouillon

1/2 t. salt

1/2 t. cumin

1-2 garlic cloves, minced (1/2 t.)

1-2 canned chipotle chilies, chopped

1-3 T. chili powder

1/4 c. water

1/2 t. dried oregano

1 T. onion, minced

1 T. flour

1/4 c. creamy peanut butter

• In a medium saucepan, combine first ingredients (water through chili powder).
• Bring to a boil.
• Meanwhile, in a small skillet or saucepan, saute the oregano and onion in water until the onion is soft.
• Whisk in flour.
• Slowly whisk chili sauce into onion/flour mixture.
• Bring to a boil and cook about 2 minutes.
• Remove from heat.
• Strain and discard chunks.
• Combine 2/3 c. chili sauce and 1/4 c. peanut butter.  (Freeze extra chili sauce for next time.)
• Mix well and set aside.

{ASSEMBLY}

• Preheat oven to 350.
• Place a spoonful of squash mixture down the center of each tortilla.  (I packed all of the filling into 5 whole wheat tortillas.)
• Roll up and place seam side down in a lightly oiled 9x13 (or 8x8) baking dish.
• Pour peanut sauce over the top.
• Bake for 20 minutes.