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    You are in: Home / Recipes / Enchiladas With Pumpkin Sauce Recipe
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    Enchiladas With Pumpkin Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    troutlily's Note:

    I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      In a medium bowl, combine chicken and green onions.
    3. 3
      Season with salt and pepper, set aside.
    4. 4
      In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
    5. 5
      Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
    6. 6
      Lay tortillas on work surface.
    7. 7
      Mound chicken mixture on half of each tortilla, dividing evenly.
    8. 8
      Starting with side covered with filling, roll each tortilla into a tight log.
    9. 9
      Place seam side down on the layer of sauce in the baking dish.
    10. 10
      Pour remaining sauce on top: sprinkle with cheeses.
    11. 11
      Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
    12. 12
      Let cool 5 minutes before serving.
    13. 13
      Salsa and sour cream are good condiments for this dish.

    Ratings & Reviews:

    • on October 16, 2006

      45

      This is really very good - no fat except for the cheese & minor amount from a whole poached chicken breast. Made 11 x 13 inch & 4 x 8 inch pan. Took your advice & used a 28 ounce can of cooked pureed pumpkin. I am glad that I did not increase the garlic however because it, along with the green onion, became REALLY strong overnight. This is from a true garlic aficionado! I am going to make this again & decrease the garlic by half (I can't believe I'm writing this but I actually got heartburn from the garlic & burped it all night - LOL).. or at least sautee the garlic before blending...I also will either go with a dry curd cottage cheese & egg & corn supplement to the chicken & green onion or black bean/cheese. Overall I really liked the flavor (more readily tastable at first presentation) & the texture of the pumpkin. Oh, I used 2 1/2 cups of chicken broth in place of water & salt (from poached chicken). Served with sour cream & tomato/cilantro salsa. Thank you for this recipe - I will be making again.

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    Nutritional Facts for Enchiladas With Pumpkin Sauce

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.0
     
    Calories from Fat 141
    44%
    Total Fat 15.7 g
    24%
    Saturated Fat 9.2 g
    46%
    Cholesterol 44.4 mg
    14%
    Sodium 296.5 mg
    12%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 2.8 g
    11%
    Protein 15.0 g
    30%

    The following items or measurements are not included:

    chicken

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