Chris's Butternut Squash and Goat Cheese Enchiladas
With roasted Poblano peppers

Chris is an absolutely ethereal siren chef extraordinaire who lives in a secret garden that is home to Elves who provide her with mystical grains for her breads, dwarfs who pick delectable mushrooms for sautéing, fairies who harvest only the freshest berries for baking. One fine day she graced us with this wonderful recipe that has is so delectable and delicious we just had to say feel free to stop by any time.

Ingredients

1 small butternut squash-split, seeded scraped out and roasted at 350 degrees until soft (about 45 minutes)
4 Tb olive oil
4 poblano peppers- roasted over an open fire until lightly charred then peeled and seeded
1 onion- cut lengthwise into thin strips
1 jalapeno - seeded and minced
2 cloves of garlic
½ pound of Evergreen Lane's fresh chevre-crumbled
10 freshly made whole wheat tortillas
Sometimes I add shredded roasted chicken if I have some leftover)

2 of the roasted poblanos from above
1 pint of heavy cream (this is not a low fat dish)
2 cloves of garlic-minced
4 oz cream cheese

Preparation

1. In a large mixing bowl, scrape the cooked butternut squash, until you have about 5 cups of cooked squash. Once the charred poblanos have cooled, skin and seed them then cut them into long thin strips. Add 2 of them to the squash and set the other two aside for the sauce.
2. In a large sauté pan, heat the olive oil over high heat. Add the onion and shake in the pan for a few minutes before adding the garlic and minced jalapeno, then continue to shake the pan with the jalapeno and garlic for another minute or two. Add this to the bowl with the squash and Poblano. Gently stir the ingredients together.
3. Add the crumbled goat cheese gingerly and just barely fold the ingredients together. I like to taste melted chunks of goat cheese in the enchiladas. I bet mushrooms would be a good addition to this!
4. Put about one half cup of filling into each tortilla and roll loosely. Place the filled tortillas in a 9" x 13" baking pan. Leave a fingers width between each enchilada.
5. To make the sauce, pour the heavy cream into a sauce pan and bring to a simmer. Add the poblanos (dice the strips first) and the garlic then simmer for a few minutes. Turn off the heat and add the cream cheese in little spoonfuls. Just let it sit in the hot sauce for a few minutes until it melts - then whisk it in.
6. Pour the sauce over the enchiladas and bake them for about 30 minutes at 375 degrees - or until heated thru and the edges get a little crisp.
7. Serve immediately with a side of black beans ( I garnish the whole plate with freshly chopped cilantro then zest a lime with a microplane over the plate!

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