Enchilada Filling:
1 lb. winter squash
1 tablespoon olive oil
1 medium onion, chopped
14 oz. can diced tomatoes
2 cups canned black beans, drained
2 cups corn (fresh, canned or frozen)
1 cup chicken or vegetable broth
1 package CuisineMentor Native American Three Sisters Stew Spice Blend
1/3 cup minced fresh cilantro

Prepare Three Sisters Stew according to the instructions on the CuisineMentor Native American Three Sisters Stew Spice Blend package. Set aside.

Assembly:
15 oz. can red enchilada sauce
1 dozen corn tortillas
12 oz. cheddar cheese, grated and divided in half
15 oz. can green enchilada sauce
sour cream
sliced green onions

Preheat oven to 350 degrees. Pour the red enchilada sauce in a 9x13 baking dish. Heat the tortillas for 30 seconds in the microwave, 3 at a time in between sheets of damp paper towels. Fill each tortilla with a very large spoonful of the prepared Three Sisters Stew and 1 tablespoon of the grated cheese, roll tightly and place in the baking dish. You should use up all the Three Sisters Stew and about half the cheese in filling the tortillas. When all the tortillas are filled, pour the green enchilada sauce on top. Top the enchiladas with the remaining cheese. Bake 30 minutes until the center is hot and the cheese has melted.

Serve with sour cream and sprinkle with sliced green onions.

Variations: Add cooked chicken or turkey to the enchilada filling.

Serves 6-8.

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