Butternut Squash and Chorizo Enchiladas

Sauce: 2 oz butter
5 T flour
2 C beef broth
4 T chili powder (depending on how spicy you like it, I only used 1 T but it wasn't that spicy so I think I'll use 2 T next time, I just think 4 would be really spicy)
1 t cumin
2 t garlic powder
1/2 t salt
1 t ground cinnamon
pinch nutmeg
1 t brown sugar
1/2 C Crema Mexicana

Filling: 10 oz chorizo beef or pork
1 small butternut squash or 16 oz bag frozen cooked

Topping: 12-16 corn tortillas
5 oz shredded queso quesadilla

Sauce: Melt butter in saucepan and whisk in flour ( I used all 5 T and it got pretty thick, next time I am only going to use 3 T at the most). Cook for 2 minutes on med heat, stirring constantly. Slowly whisk in broth. Add remaining ingredients, except Crema, whisk thoroughly. Bring to a slight boil and remove from heat. Let cool, then mix in Crema.

Filling: Cook chorizo according to package and drain well. Set aside. Cook the squash-I usually just steam mine in my rice cooker instead of baking it because it's faster. Allow to cool and scoop out flesh and mash. Add cooled chorizo.

Lightly coat bottom of a baking dish with sauce. Scoop filling into tortillas, roll and place in pan. Coever the tops with the sauce and top with shredded cheese. Bake uncovered at 350 for 15-20 minutes or until cheese is browned.

I microwaved the tortillas in a damp kitchen towel for a minute so they wouldn't crack when I rolled them. And I also just used Monterey Jack cheese instead of the queso quesadilla.

Drizzle with crema mexicana. These were so delicious and sweet it was almost like eating a dessert.