When it comes to cooking, one thing I am most emphatically *not* good at is making up my own recipes. Occasionally I can throw some pasta sauce together, and I do a mean job of mixing things into scrambled eggs, but attempt a recipe on my own? Nuh-uh, not gonna happen.
So I felt it was quite brave of me this week when I attempted to create my own enchilada filling. (Yes, I'm aware it's not a big step from pasta sauce to enchilada filling. Work with me here.) I had some delicata squash I wanted to use up, and I wondered--hmm, how would that taste in an enchilada?
This of course led to additional work, because to the males at Casa Knit Think, enchiladas mean animal protein and cheese, and nothing else, thankyouverymuch. So I'd have to have two fillings, one an old standby, and one just for me.
How luxurious, to create a filling just for me.
First I roasted the squash.
This was one of the best discoveries of the summer. I think delicata might be my favorite of the squashes. By the time it was roasted, I was rethinking the enchilada thing and considering just eating the squash. But no. I persevered.
And then I folded it into tortillas, poured enchilada sauce over the top, added a bit--OK, a lot--of Monterey Jack and Cheddar cheeses, and baked.
This was so good. The sweetness of the squash and peppers were a wonderful contrast against the spicy pico de gallo. I added a little--really, I mean it this time--sour cream to the top. Perfect.
And there was leftover filling, and guess what?
It's really good with a poached egg on top.