Enchiladas With Pumpkin Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! 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,) |
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.
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