Chorizo and Buternut Squash Enchiladas

Fire Roasted Tomato Sauce Ingredients

• 2 lbs tomatoes, any variety
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1 cup low sodium chicken broth
• 1/2 dried habanero chili, seeds removed
• 1/2 dried jalapeno pepper, seeds removed

Fire Roasted Tomato Sauce Directions

1. Cut tomatoes in half and place on a baking sheet that has been treated with extra virgin olive oil. Drizzle with more oil and sprinkle with salt. 
2. Bake in a pre-heated 400 oven for 30-40 minutes, checking on them often to make sure they don't burn. If beginning to burn turn the heat to 350. 
3. Remove from the oven and let cool to room temperature.
4. Place in a blender with the chicken broth and dried peppers and blend until smooth. 
5. Store in the refrigerator for up to three weeks, freeze for up to three months, or process and can.

Enchilada Ingredients

• 10 soft tortilla shells
• 1 lb Chorizo sausage, casings removed
• 1 medium butternut squash
• 2 cups shredded sharp cheddar cheese
• 1 cup Fire Roasted Tomato Sauce
• 2 cups full fat sour cream

Enchilada Directions

1. Cut and de-seed a butternut squash, drizzle wth extra virgin olive oil and roast in a 425 oven for about 30 minutes or until the flesh is soft. Let cool slightly and then scoop out the flesh into a medium bowl and mash.
2. In a non-stick frying pan over medium high heat, saute the chorizo sausage until its brown and cooked through.
3. Scoop the cooked chorizo into the bowl with the squash and stir the two together. 
4. In another large bowl, mix the tomato sauce with the sour cream. 
5. Prepare a lasagna pan with cooking spray or olive oil and then place 1 cup of the tomato and sour cream sauce onto the bottom of the pan and spread evenly. 
6. Place a heaping 1/3 cup of the squash ad chorizo mixture onto the middle of a large soft burrito shell, top with 1 tbsp of grated cheese, and roll placing seam side down into the pan. 
7. Repeat this step with the rest of the burrito shells and then cover the enchiladas with the remaining sour cream and tomato sauce and the remaining cheese (1 cup).
8. Cover and bake in a 350 oven for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is golden and bubbly.