Merry Christmas from Amy and family! We celebrated with a brunch of enchiladas with Mano Y Metate Mole Negro, filled with sweet winter squash, and served with beans and eggs. Hearty and healthful, to offset the cookies and sweets.
After prying it open, I removed the seeds, carefully removed the thick peel with a big knife, chopped it into bite sized pieces and simmered just until tender in vegetable broth.
Corn tortillas fried in oil until leathery are the backbone of rolled echiladas.
After dipping the tortillas in the mole, I filled with a squash and crumbled queso fresco.
These enchiladas are rolled and baked uncovered at 375 degrees F for maybe 20 minutes, or until heated though and bubbly.
Garnish with cilantro and more queso fresco. Perfect for brunch or any special meal of the day. Happy holidays!