Dinner last night: this enchilada recipe is the bastard child of two recipes from Veganomicon, which if you don't already own, you must go purchase immediately! My apologies and indebtedness to V'con authors Isa and Terry! The filling is from the empanada recipe, but I subbed corn for the acorn squash. I used the assembly and baking instructions from the potato-kale enchilada recipe. I used canned enchilada sauce, which was actually really good (but required reading labels carefully, as many brands use chicken stock). I served it with Spanish rice (from a box, me so lazy!) and guac. Husband deemed it my best cooking ever! He ate two huge platefuls! I have to agree with him, this was awesome and hit the spot for Mexican food. Daughter loved it, too.
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