Smoky Oaxacan Mole Poblano Enchiladas with Roasted Squash

Ingredients

• 3 tablespoons vegetable oil
• 1 cup sesame seeds, toasted
• 4 cups chicken broth
• 5 each dried ancho chiles, seeds removed
• 3 each dried guajillo chiles, seeds removed
• 1 cup tomatoes, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 ounce Mexican chocolate, chopped

• 2 cups butternut squash, cubed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 12 each corn tortillas, warmed
• 1 cup queso fresco, crumbled
• 1 cup fresh cilantro, chopped

Method

1. 01
   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. 02
   In a large skillet, heat vegetable oil over medium heat. Add sesame seeds and toast until golden. Remove and set aside.
3. 03
   In the same skillet, add dried chiles and toast for about 2 minutes. Transfer chiles to a bowl and cover with hot water, letting them soak until softened, about 15 minutes.
4. 04
   In a blender, combine the softened chiles, toasted sesame seeds, tomatoes, garlic, cinnamon, cumin, and 2 cups of chicken broth. Blend until smooth.
5. 05
   Return the sauce to the skillet and simmer over low heat for 10 minutes. Stir in the Mexican chocolate until melted, then add the remaining chicken broth, stirring occasionally until thickened.
6. 06
   Reduce oven temperature to 350°F (175°C). Fill each tortilla with roasted squash and a sprinkle of queso fresco. Roll tightly and place seam-side down in a baking dish.
7. 07
   Pour the mole sauce over the enchiladas, ensuring they are completely covered. Sprinkle additional queso fresco on top.
8. 08
   Bake the enchiladas for 20-25 minutes until heated through and bubbly. Garnish with chopped cilantro before serving.