Enchiladas With Pumpkin Sauce

Name: Enchiladas With Pumpkin Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups shredded chicken; 6 green onions, thinly sliced; coarse salt, to taste; ground pepper; 1 (15 ounce) can pumpkin puree (not pie filling); 4 cloves garlic, peeled; 1 jalapeno pepper, quartered (remove ribs and seeds for less heat if desired); 1 teaspoon chili powder; 8 6-inch corn tortillas; 1 1/2 cups grated sharp white cheddar cheese (6 oz,)

(1)

Recipe 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!

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups shredded chicken
6

green onions, thinly sliced
coarse salt, to taste
ground pepper
1

(15 ounce) can pumpkin puree (not pie filling)
4

cloves garlic, peeled
1

jalapeno pepper, quartered (remove ribs and seeds for less heat if desired)
1

teaspoon chili powder
8

6-inch corn tortillas
1 ¹⁄₂

cups grated sharp white cheddar cheese (6 oz,)

DIRECTIONS

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

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