Enchiladas with Pumpkin Sauce
These were really good - definitely a keeper. It didn't taste pumpkin-y (I was worried that my teenage son would rebel if it did!)
Enchiladas with Pumpkin Sauce
from Everyday Food: Great Food Fast
Serves: 4
Prep Time: 20 minutes (It took me an hour - I never come close to the prep times listed!)
Can be: Assembled up to 8 hours ahead of time. Refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
1/2 roast or rotisserie chicken, skin removed, meat shredded. (***The rotisserie chicken I used was small - I should have used all of it!***)
6 scallions, thinly sliced (***I used a little less - I’m not overly fond of scallions***)
Coarse salt
Fresh ground pepper
1 can (15 ounces) pumpkin puree
2 1/2 cups water (***this was way too much water! I would start with a cup to a cup and a half***)
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired) (***I used 1 large, kept seeds and ribs - it was pleasantly spicy***)
1 teaspoon chili powder (***I used 2 teaspoons***)
lime juice, if desired (this was my addition - it made it a little more zippy)
8 corn tortillas (6-inch)
1 1/2 cups (6 ounces) grated sharp white cheddar cheese (***use a very good cheddar for best flavor***)
1. Preheat the oven to 425 degrees. In a combine the chicken and the scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, water, 2 teaspoons salt, lime juice if desired, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce into the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
4. Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, about 25 to 30 minutes. Let cool for 5 minutes before serving.
My notes:
-- If you want a vegetarian version, I think this would be good with refried beans, perhaps mixed with chopped onions or some other veggie, instead of chicken.