Enchiladas With Pumpkin Sauce

Submitted by troutlily

"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!"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 4

ingredients

• 354.88 ml shredded chicken
• 6 green onions, thinly sliced
• coarse salt, to taste
• ground pepper
• 425.24 g can pumpkin puree (not pie filling)
• 4 clove garlic, peeled
• 1 jalapeno pepper, quartered (remove ribs and seeds for less heat if desired)
• 4.92 ml chili powder
• 8 6-inch corn tortillas
• 354.88 ml grated sharp white cheddar cheese (6 oz,)

directions

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

Reviews

[Busters friend]

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.