Butternut Squash & Kale Enchiladas

This version is a fall favorite. The butternut squash and kale offer lots of vitamin A, potassium, and antioxidants.

INGREDIENTS:

SERVES 6 TO 8

• 3 cups Butternut Squash Mash (page 702)

• 7 cups packed stemmed curly kale (from 1 to 2 bunches), chopped into bite-size pieces

• 2 tablespoons extra-virgin olive oil

• 4 ounces of crumbled goat cheese

• ½ teaspoon salt

• ¼ teaspoon freshly ground pepper

• 2 cups Salsa Verde (page 827)or Creamy Roasted Poblano Salsa (page 825)

• 1 dozen 6-inch corn tortillas

• 1 to 2 cups shredded Monterey Jack cheese

DIRECTIONS:

1 Preheat the oven to 400°.

2 In a large skillet over medium heat, cook the kale in olive oil until slightly tender and turning bright green, about 3 minutes.

3 In a large bowl, combine the kale with the mashed squash, crumbled goat cheese, salt, and pepper.

4 Wrap the tortillas in foil and warm them in the oven until pliable, about 10 minutes. Meanwhile, pour just enough of the salsa into a 3-quart casserole dish to coat the bottom.

5 Spoon a heaping ¼ cup of filling onto each tortilla, roll up, and place seam side down on top of the salsa in the casserole dish, lining up the enchiladas side by side. Pour half of the remaining salsa over the enchiladas and top with the shredded cheese.

6 Cover the casserole dish with foil and bake for 30 minutes. Uncover and bake for about 15 minutes longer, until the cheese begins to brown slightly. Serve the remaining salsa with the hot enchiladas.

Notes:

ENCHILADAS TWO WAYS

Hearty enchiladas are great for group dinners and potlucks. The sauces and fillings can be prepared a day or two in advance. Enchiladas can be rolled traditionally, as described in the recipe above, or assembled lasagna-style by alternately layering the sauce, tortillas, fillings, and cheese. For dairy-free versions, use your favorite nondairy cheese, or omit the cheese altogether. We like to serve enchiladas with a crisp green salad tossed with a light vinaigrette.

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