Important things

Y'all wanted to know about the Squash Enchilada recipe. It IS a classic. I fed it to my nephews when they were all under age 10 and they happily ate it. Squash, people. The children ate squash.

The other good news is that it has exactly six ingredients, counting tortillas. My sister uses corn tortillas but I was raised by a nortena, so I use flour. I don't know WHO raised my sister. (This is all part of an inside joke. Hey, amiga.)

The most important ingredient is Las Palmas Enchilada Sauce. Red. Mild. Get the big can. This is what you need to make all your enchiladas just like My Mom Used to Make.

Bake a butternut squash. A big one. There are two methods: You can cut it in half, seed it and bake it, or bake it, then seed it. If you do it the first way it is a pain to cut in half. They are HARD. If you do it the second way, it is a pain to try and keep the skin bits out of the flesh. You can take your pick.

While the squash is still somewhat hot (not too hot - you don't want to torture your fingers. Even using a spoon, you know you will get some on you), scrape out the flesh into a bowl. Add cream cheese - as much as you dare. This has gotten less as I have gotten older. For a really big squash, maybe a box of cream cheese. The big box. Use the Philadelphia brand. All others suck. Stir it in.

Toss in a big handful of chopped green onions. As much as you like. Go crazy. Both the white and some of the green parts. Why else would they call them GREEN onions if you weren't supposed to use the green parts??

Pour some Las Palmas sauce in a big frying pan and warm it gently. (Or if you are lazy, just put it in the baking pan). Dip a tortilla in the sauce. Get a baking pan and grease it. Pour some more sauce on the bottom of the pan. Put the tortilla in the pan, give it a good blob of filling, and roll or fold the tortilla over the filling. Do this with as many tortillas and as much sauce as you have. Pour the remaining sauce over the enchiladas. Top with shredded Monterey Jack or Queso Quesadilla cheese. Not too much. This isn't about the cheese.

Bake at about 350 more or less for a while. If the tops start getting crispy before the enchiladas are done, cover with some foil. Or you can put the foil on first and take it off for the last 10 minutes. Maybe 25 minutes total. Maybe 30. 40. Whatever. This is not rocket science. Enchiladas are forgiving. Just get them hot and the cheese melted.

Voila. You have some weird vegetarian enchiladas from your weird California friend. Super yum.