Recipe: Roasted Squash Enchildas

We’re having some friends over for dinner tonight and I made a favorite recipe for the occasion. The Chronicle’s recipe for roasted squash and poblano chile enchiladas is so delicious!

I prepared the filing last night, replacing a couple cubed chicken breasts for one squash. It’s easy to roast the peppers on a gas stove and I love the smell, it reminds me of Southern California! Save the squash seeds to bake and use as a garnish on top of the final dish.

When I get home tonight, I’ll cook the tortillas on the burner, dip them in enchilada sauce and fill them with the mixture and shredded cheese. Bake the whole thing for 30 minutes and pair it with a side of black beans. Yum!