Cocoa Spice Rub
4 tablespoons unsweetened cocoa powder
2 tablespoons brown sugar
4 tablespoons sea salt
3 tablespoons cinnamon
1 tablespoon pepper
1 tablespoon corriander
2 teaspoons cayenne
1 1/2 teaspoons paprika
2 teaspoons ground nutmeg
1 teaspoon ground cloves
15 ounce can pumpkin puree
19 ounce can red enchilada sauce
3/4 cup chicken broth
2 tablespoons cocoa spice rub
1 – 2 tablespoons brown sugar
2 – 4 tablespoons pomegranate molasses
sea salt & pepper
large soft corn tortilla’s
cooked chicken breast meat
butternut squash cubed
1 can black beans rinsed and drained
Pepper Jack cheese slices
Cheddar / Monterey Cheese grated
Cocoa Spice Rub
In a small bowl add all the ingredients. Using a spoon mix all the ingredients well. Keep stored in an air tight container.
In a medium sauce pan add all your ingredients. If you would like to start with 1 tablespoon brown sugar and 2 tablespoons pomegranate molasses. After the sauce has been simmering, you can taste and add additional based on your preference. I used the full amount on both. Simmer for about 20 minutes. If the sauce becomes to thick, thin with more chicken broth.
Shred your cooked chicken of choice
Cook your cubed butternut squash either stop top in a skillet with olive oil, salt & pepper,. Or in a preheated oven at 375* on a cookie sheet pan with olive oil S & P . Cook until butternut get a little color and starts to soften.
Pepper Jack Cheese Slices – cut in four equal strips, use two strips per enchilada.
You can use individual baking dishes or a 13 X 9 pan. Ladle enchilada sauce just to cover bottom of pan.
On a clean counter top or cutting board lay out corn tortillas, place some shredded chicken on the edge of the tortilla, lay two strips of cheese, spoon some butternut squash on top, then spoon some black beans. Roll the tortilla, place the tortilla seam side down, use a tooth pick to secure. Continue until you have made as many enchiladas as you like. Once your baking container is filled ladle some enchilada sauce on top, and sprinkle the grated cheese on top.
Bake at 350* untii enchiladas are heated through and sauce is bubbly. Timing will vary depending on size of bakeware and how many enchiladas.
Slice avocado. Mix 1 cup or more of sour cream depending on how many you are serving with some lime juice to thin and flavor the sour cream. Top the enchiladas with a spoonful of sour cream, slices of avocado, sprinkle the pomegranate arils and scatter fresh cilantro.
You may not use all of the enchilada sauce and can freeze for another use.