17 January 2007

Important things

Y'all wanted to know about the Squash Enchilada recipe. It IS a classic. I fed it to my nephews when they were all under age 10 and they happily ate it. Squash, people. The children ate squash.

The other good news is that it has exactly six ingredients, counting tortillas. My sister uses corn tortillas but I was raised by a nortena, so I use flour. I don't know WHO raised my sister. (This is all part of an inside joke. Hey, amiga.)

The most important ingredient is Las Palmas Enchilada Sauce. Red. Mild. Get the big can. This is what you need to make all your enchiladas just like My Mom Used to Make.

Bake a butternut squash. A big one. There are two methods: You can cut it in half, seed it and bake it, or bake it, then seed it. If you do it the first way it is a pain to cut in half. They are HARD. If you do it the second way, it is a pain to try and keep the skin bits out of the flesh. You can take your pick.

While the squash is still somewhat hot (not too hot - you don't want to torture your fingers. Even using a spoon, you know you will get some on you), scrape out the flesh into a bowl. Add cream cheese - as much as you dare. This has gotten less as I have gotten older. For a really big squash, maybe a box of cream cheese. The big box. Use the Philadelphia brand. All others suck. Stir it in.

Toss in a big handful of chopped green onions. As much as you like. Go crazy. Both the white and some of the green parts. Why else would they call them GREEN onions if you weren't supposed to use the green parts??

Pour some Las Palmas sauce in a big frying pan and warm it gently. (Or if you are lazy, just put it in the baking pan). Dip a tortilla in the sauce. Get a baking pan and grease it. Pour some more sauce on the bottom of the pan. Put the tortilla in the pan, give it a good blob of filling, and roll or fold the tortilla over the filling. Do this with as many tortillas and as much sauce as you have. Pour the remaining sauce over the enchiladas. Top with shredded Monterey Jack or Queso Quesadilla cheese. Not too much. This isn't about the cheese.

Bake at about 350 more or less for a while. If the tops start getting crispy before the enchiladas are done, cover with some foil. Or you can put the foil on first and take it off for the last 10 minutes. Maybe 25 minutes total. Maybe 30. 40. Whatever. This is not rocket science. Enchiladas are forgiving. Just get them hot and the cheese melted.

Voila. You have some weird vegetarian enchiladas from your weird California friend. Super yum.

14 comments:

Anonymous said...

I'm hungry now. Can you make this for me tonight [but with meat]?

Chase said...

GOSH, these sound so good! I wrote down the recipe and will attempt it this week!

I have SO many question marks on my recipe, you have no idea. LOL! (30 minutes? big box? 1/3 of the sauce? bake squash until..hot?)

Woohoo!

QT said...

That sounds delicious. I might have to stray...I have leftover enchilada sauce. I agree with you on the green onion issue, as well.

SUEB0B said...

Chase - I know my recipe is kind of random but it all comes together pretty easily.

super des said...

mmm squash. Luckily, I'm not afraid of those weird CA vegetarians, seeing as I used to be one myself. Now I'm a weird NY vegetarian.

mar said...

*drool* that sounds divine. i love squash. and cream cheese. and enchiladas. unfortunately the bf & i don't do onions (at least my stomach doesn't appreciate them nearly as much as my tastebuds), but maybe he wouldn't notice just a couple.
that recipe is exactly how i like to cook. splash of this, dollop of that. mmmmm...

Jhianna said...

Mmmmmm... maybe if I don't tell my husband what's in them before he tries it....

lizgwiz said...

Does it work as well with other kinds of squash? Acorn, etc?

Mommy off the Record said...

This sounds seriously yummy. If I weren't going through the morning sickness crapola I would totally make this right away. But I will be back to copy it down for later. Thanks for the recipe.

Laurabob said...

Ambrosia, that is what squashaladas are. The corn tortillas give it more texture, and that good aroma, like the blossoms on that purple flowering plum we picked one time in San Luis. It reminds me of you... All the good stuff does.

meno said...

Gracias mi amigo. Quiero squash enchilladas esta noche.

(apologies por mi espanol.)

SUEB0B said...

lizgwig - You have asked the right person. I may be one of the few people on earth who has done a horizontal squash tasting, trying all the varieties side by side in the name of science.

I must say that butternut is by far the best as far as both taste and texture. Kabocha comes in second, IMO - tastes really good, texture is a little more coarse. All of the other squashes don't even compare. I suppose acorn is in the middle but Delicata isn't even really worth eating, other than the fact that it is pretty. It just doesn't stand up next to the others.

lizgwiz said...

Good to know--thanks! I'm always dazzled by the visual array in the squash aisle.

julia said...

Yum. Dinner tomorrow night.

Can't you peel the squash before cooking it? Or maybe I'll cheat and buy frozen....

I wonder if they sell Las Palmas on this side of the country.

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