serves 8–10; adapted from "Three Sisters Winter Squash Enchiladas" by Cara Jenkins, in Farm-Fresh and Fast, a cookbook created by the CSA Coalition of Madison Wisconsin
Heat butter in medium sized saucepan over medium-high heat. Add the garlic and sautée until fragrant, about 30 seconds. Add chiles (or chile powder) and stir to combine. Sprinkle the flour into the saucepan, stir and cook for a couple minutes (you're making a roux!) Whisk in the tomato sauce and broth, and cook, stirring frequently, until thickened and bubbly, about 3–4 minutes. Lower heat and let gently simmer while you proceed with the next steps.
Heat olive oil in large frying pan over medium-high heat. Add the garlic and sautée until fragrant, about 30 seconds. Add the cumin and oregano and cook for 30 seconds. Add the squash and cook for 10–15 minutes, until almost soft. Add the black beans, tomatoes, green chiles, and corn, and cook for about 5 minutes. Reduce heat to low and add the cream cheese, stir to combine. Taste and sprinkle in a couple pinches of salt and several grinds of black pepper. Remove from heat.
Preheat oven to 350° F. Butter a 13x9 inch glass pyrex baking dish, or something similar, and set aside.
Lay out the tortillas on your work surface and divide the filling between them (approximately 1/2 cup filling for each), then divide 1 cup of the cheese between them. Roll up each tortilla and place seam side down in the prepared baking dish.
When all are rolled and in the baking dish, pour the enchilada sauce over the top. Sprinkle with remaining 1 cup cheese. Set baking dish on a rimmed sheet pan to catch any drips and bake for 30 minutes on middle rack of oven, until hot throughout and cheese is browned on top. Serve with sour cream, chopped cilantro leaves, and lime wedges.