Makes 8 enchiladas, or 4 servings
The skin on Delicata squash is edible so there’s no need for peeling. Two medium zucchini or 2 cups (500 mL) cauliflower florets can be used in place of the squash.
Trim and halve the squash lengthwise and remove the seeds. Cut into 1/2-inch (1.25 cm) cubes. Heat the oil in a large frying pan over medium heat. Add the onions, pepper and squash. Cook, stirring until the vegetables are coated with oil. Cover and turn the heat to low. Cook, stirring occasionally, until the squash is tender, 10-15 minutes. Stir in 1 tsp (5 mL) of the taco seasoning, the Mexican Fiesta, and the pate until well combined. Remove from the heat.
Place the soup in a blender with the remaining taco seasoning and purée until smooth. Spread half into a 9 x 13-inch (22.5 x 32.5 cm) baking dish.Heat the oven to 350°F (175°C). Cook the tortillas according to the package directions and lay out on a flat surface. Divide the vegetable mixture between the tortillas in a sausage shape, 1-inch (2.5 cm) from the edge, parallel to your view. Roll up and place in the baking dish. Spoon the remaining soup over the enchiladas and sprinkle with the cheese. Bake for 30 minutes. Top with the sour cream, cilantro and dukkah. Serve with the Lita’s salsa of your choice.