Place chillies, tomatoes and garlic on a oven tray.
Grill for 10 - 15 minutes or until tomatoes are softened and chillies blackened.
Peel skins off chillies, slit open and remove seeds.
Add chillies to a blender along with tomatoes and puree.
Remove pureed tomato-chili mixture to a saucepan and squeeze the roasted garlic into the sauce.
Add oregano, salt, pepper and chicken broth, mix through and bring to a boil.
Reduce heat and allow to simmer for 10 minutes.
Add the cornstarch/water mixture and stir well.
Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups (this will take approximately 10 - 15 minutes).
Taste, adjusting seasonings if needed. Set aside.
Preheat oven to 180C.
Mix together the chicken, squash and half of the cheese for the filling, lightly seasoning with salt and pepper to taste.
Spoon half of the sauce into the bottom of a rectangular ovenproof dish, large enough to hold all the enchiladas.
Cut tortillas in half, then add a large spoonful of filling to each half, and lightly roll up.
Tightly pack into the ovenproof dish, atop the sauce.
Spoon over the remainder of the sauce and place enchiladas in the oven for 15 minutes.
Remove briefly, topping with the remainder of the cheese, then return to the oven for another 5 minutes or until cheese is melted and bubbling.
Garnish with chopped coriander (cilantro) and serve while still hot.
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