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.

Enchilada Sauce

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.

Enchilada’s

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.

Assemble:

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.

Garnish

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.