I LOOOVE enchiladas. So. Much. If they are on the menu I am ordering them. Especially because making enchiladas at home can be a time consuming project (it really isn’t, though, when you compare the amount of food you get). But when you’re eating at a restaurant foods made with corn are probably non-organic which will usually contain toxic glyphosate and other pesticides, since corn is one of the most sprayed crops in the agricultural industry, and the corn may not even be properly processed to make it digestible—Corn must be processed with an alkali or else we cannot digest it, which is why corn will go right through you, so that huge meal you’ve just eaten at a restaurant may not even do you much good nutritionally. Any time you make food with corn the corn should be processed with lime—this is not the fruit lime but instead refers to calcium limestone, which is traditionally used to make corn digestible. A package of corn tortillas should always have lime as an ingredient. If it doesn’t, don’t buy it. You’ll probably end up with a terrible stomachache if you do. So, making properly prepared enchiladas at home can make sure they are going to nourish you rather than cause digestive problems. Plus, you can make a large batch for intentional leftovers for several more meals and have enchiladas a lot more often than you would otherwise. The addition of squash makes this a carotene rich dish. Making homemade enchilada sauce is a bit ambitious for me, so I just buy one. Because products like enchilada sauce tend to be made with crappy ingredients when mass produced, if you’re buying a sauce it’s probably best to buy an organic, well-made brand if you are able. Sometimes finding organic corn tortillas made with lime can be difficult. Food For Life brand is one I know of.

ENCHILADAS WITH CHILES, SQUASH, AND EGG

1 acorn squash (or 1/2 butternut or other comparable)
1 dozen taco-sized soft corn tortillas
2 tbs coconut oil or butter
4 oz can of green chiles or equivalent fresh green chiles, diced
1/2 tsp sea salt
4 eggs
1 16 oz jar of well made enchilada sauce
16 oz good shredded cheese such as cheddar, Monterey jack, etc.
Sour cream

Pre-bake the squash by poking a large hole through it with a sharp knife (to prevent explosion) and pop it in a 400˚ (204˚ C) oven for 45-60 minutes until it’s soft. Set aside to cool then remove seeds (you can also just use leftover squash). Later, preheat oven back to 400˚ F. In a bowl combine squash, green chiles, egg, and salt, then add to a large skillet with the melted coconut oil or butter and cook until the filling comes together and the eggs are fluffy. Remove from heat, add the cheese and mix until combined. Place a large spoonful of filling inside each tortilla, roll, then line them into a casserole dish. Repeat until the filling is used up. Pour enchilada sauce over everything then bake for 25 minutes until the edges just begin to brown. Serve with sour cream (garnishes of cilantro or parsley would also be a nice touch). I also like to use sliced multi-colored peppers in the filling sometimes instead of squash.