ENCHILADAS WITH PUMPKIN SAUCE

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Enchiladas With Pumpkin Sauce image

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!

Provided by troutlily

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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,)

Steps:

  • 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.

Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1

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