by Sarah Steimer
- 1 chicken breast, poached and shredded/cubed
- 1 poblano pepper, roasted, peeled and sliced
- 1 acorn squash (try to find a small one)
- 1 red onion, sliced about 1/4-inch thick
- 2 teaspoons cumin
- salt and pepper
- 1 4-ounce log goat cheese
- 4 soft corn tortillas, about 8 inches or so in diameter
- 1/2 cup – 2/3 cup salsa verde (if you would like to make your own, try our recipe from last summer)
Cut the acorn squash in half and roast at 400 degrees, skin side down, for 40-50 minutes, or until the squash can be easily pierced with a fork.
In the meantime, heat about a tablespoon of olive oil in a medium-sized sauté pan. Add the onions to the pan and cook until caramelized, occasionally de-glazing the pan with a little water when necessary. Set aside.
When the squash has cooked, scoop the flesh out of the skin and mash with the cumin, salt and pepper.
Set up an assembly line of ingredients to build the enchiladas. If your corn tortillas seem a bit dry and may break as you work with them, microwave them for a few seconds while covered with a moist paper towel.
Working down the center of the tortilla, layer a line of squash, onion, pepper, chicken and feta. Roll the enchilada up and place seam-side down in an 8-by-8-inch or 9-by-9-inch baking pan. Continue with the remaining ingredients so the four enchiladas fit snuggly in the pan.
The enchiladas may be refrigerated at this point if you are preparing them in advance!
Before cooking, top the enchiladas with the salsa and sprinkle with any remaining goat cheese. Cook for about 20-25 minutes at 350 degrees.
Makes 2-4 servings.
Recipe adapted from: Brit + Co.