Winter Squash Enchiladas

Preparation:Boil squash in a pot of salted water for 10-15 minutes or until you can pierce cubes with a fork. Meanwhile, sautee chopped onion and garlic in olive oil in a large saucepan. When squash is ready, strain in a colander and then add to the saucepan along with the strained corn. Add the Mole/Adobo seasoning and mix well so vegetables are evenly coated.Preheat oven to 350 degrees. Mix cheddar and Monterey jack cheese in a medium size bowl. Spray a Pyrex baking dish or casserole dish with nonstick spray (or rub with olive oil). Working with one tortilla at a time, spoon about 2 heaping spoonfuls of squash enchilada filling into the middle of the tortilla. Sprinkle mixed cheese over filling, and roll tortilla tightly before placing enchilada in the dish. Repeat process with tortillas until baking dish is full (they should be packed somewhat tightly so that they don’t unravel). Pour can of enchilada sauce evenly over the enchiladas and then top with remaining cheese. Bake for 20 minutes.Top with sour cream and chives and enjoy!