Mushroom & Butternut Squash Enchiladas

This is a (significant) modification of one of Jeanne Lemlin's mushroom enchiladas recipes. The changes were driven by the seasonal winter produce we have on hand.

Filling
1 Tbsp olive oil
1/2 onion, diced
1 stalk green garlic, minced
1 carrot, diced
1/2 butternut squash, diced
1 lb Mushrooms diced
1/2-1 tsp dried sage
1/2 tsp salt
3 handfuls spinach, chopped
1 cup cottage cheese

Sauce
1 can diced tomatoes
1 cup salsa
1/2 cup milk

Other
8 whole wheat & corn flour tortillas
1 cup shredded pepper jack cheese

The enchiladas turned out fairly well. I was worried the non-fat milk would curdle, but it seemed to work fine. I was looking for a little bit of a crunch in the filling; the butternut squash was softer than I expected. We had poppy-seed & pinenut ciabatta bread and Kelsey Canyon Chardonnay. The Chard was slightly on the sweet side (unusual in a chard) but acceptable.