I have made these enchiladas for a couple years now. When I went through my “how many ways can I make enchiladas phase” I tried to find a recipe for pumpkin enchiladas and came across this recipe by Martha Stewart. Funny enough, tonight when I googled “pumpkin enchiladas” I came across several other bloggers who have made this very same recipe and loved it, so it is definitely tried and true. Anyway, this recipe is one of my favorite ways to prepare chicken enchiladas, so it has earned its place on my fall menu rotation. Don’t be turned off by the pumpkin sauce because it really does well as the base for this enchilada sauce. And besides, pumpkin is very nutritious. Here is Martha’s recipe with just a few minor adjustments.
PUMPKIN CHICKEN ENCHILADAS
8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)
a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)
leftover chicken, shredded (maybe a pound)
optional: roasted green chiles, chopped small
6 oz. of white sharp cheddar cheese, shredded
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)
1 teaspoon chile powder
1/2 teaspoon cumin (I added this too)
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
Serves 4 alone or possibly 6 with sides
Note: These enchiladas are not spicy/hot to me, as Martha’s recipe title suggests, but then again, maybe I am hardened from years of eating spicy food. I have a different recipe for spicier enchiladas that I will post some time in the future, for those of us who like it hot. If you have any leftovers, it is spicier the next day!
More Posts Like This:
- Chicken and Wild Rice Soup
- Quinoa with Spinach, Mushrooms, Jalapeño, and Cilantro
- Gluten Free Menu Swap- July 7, 2008
- Shrimp Casserole with Spinach and Feta
- Baked Eggplant Zucchini Spaghetti