{"id":11224,"date":"2019-11-24T13:08:40","date_gmt":"2019-11-24T13:08:40","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=11224"},"modified":"2019-11-25T06:16:41","modified_gmt":"2019-11-25T06:16:41","slug":"mushroom-butternut-enchilada-with-cranberry-salsa","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=11224","title":{"rendered":"Mushroom & Butternut Enchilada with Cranberry Salsa"},"content":{"rendered":"\n
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This weeknight dinner is ideal for this time of the year. Its thanksgiving month and the stores are literally shoving cranberries, squashes, pumpkins in your face. I have to admit I love them all and love eating them, preferably in savory dishes.. This enchilada recipe is very festive and seasonal, and my family loved it. As always choose any protein you want. For vegetarian option black beans is great, as always tofu works well too. If you prefer meat pre roasted chicken or turkey breast works well too.<\/p>\n\n\n\n

About the sauce, yes its unusual to add fresh or frozen cranberries to enchilada sauce, but trust me it works, just don’t add too much. Its about adding enough so its not too tart or sour. Balance it with your favorite cheese, I like the combination of jack and cojita. You could choose whatever you like.<\/p>\n\n\n\n

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