Mole-chiladas

Thatbaby is quite the social butterfly.  The weekend before Thanksgiving he had a whole host of playdates.  He met up with a friend for wine tasting, he had a drum circle in the park...

My child gets around.

So of course, this week he's been sick.  Probably from all the social butterflying he's been doing.  It's nothing serious, a runny nose and a cough, but I hate when he doesn't feel well.  Partially because he hates having his nose/face wiped.  Which means my runny-nosed kid is also a snot faced kid.

I let him sneak in an extra nap on Wednesday before daycare, and today I kept him home with me.  "Home" being a relative word, because really we ended up spending half the day running errands.  I'm hoping he feels better after this weekend, even though we've got a bit more running around to do.

I promised you yesterday another recipe to use up leftover mole.  We had a lot leftover.  So much so, that I went to my trusty google reader and searched for mole recipes.  Which is how I stumbled upon Joanne's recipe for butternut squash enchiladas in a mole sauce.  Remembering that Velva had recommended using the leftovers for enchiladas, this seemed fortuitous.  And it doesn't hurt that I love Joanne's recipes.  I'm lucky in that both my husband and son are happy with vegetarian meals, so really, I couldn't go wrong with this one!

Butternut Squash Enchiladas (Adapted from Eats Well With Others)

1 large butternut squash
salt and freshly ground black pepper

2 cups mole sauce, warmed
12 corn tortillas 

 1/4 cup crumbled queso fresco
chopped fresh cilantro

1. Preheat oven to 400.  Cut butternut squash in half and de-seed.  Place it cut side up on a baking sheet covered in aluminum foil.  Put it in the oven and bake for 45 minutes to an hour, or until fork tender.  When done, remove and allow to cool.  When cool to the touch, scoop the flesh into a large bowl.  Mash using a potato masher.  Add salt and pepper to taste.
2. Reduce oven to 350.  Spoon a thin layer of the mole into an 11x4 inch pan. 
3. Warm the corn tortillas your favorite way (I tend to do this with my gas burners on my stovetop).
4. Spread approximately 2 tbsp of the butternut squash mash into the center of each tortilla, roll tightly, and put them in the baking dish, seam side down.  Repeat with all of the tortillas.  Cover with another layer of mole sauce.  Bake for 25 minutes.  Sprinkle with queso fresco and cilantro.  Serve with extra mole sauce.