Best 7 Enchiladas With Pumpkin Sauce Recipes

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
• Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and saute until soft, about 5 minutes. Add the green chilies during the last minute.
• In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
• Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
• Sprinkle with the green onions, chopped cilantro, and avocado, and serve.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. 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.

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
• Spray a baking pan with nonstick spray and set aside.
• Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
• Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven until enchiladas are hot, about 8 minutes.
• Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN ENCHILADAS

Steps:

• Preheat the oven to 350°F.
• Add the olive oil to a large skillet over medium-high heat.
• Once warm, add the onions and bell peppers.
• Cook for 5-7 minutes then add the chorizo, or soyrizo, and cook for an additional 4-6 minutes, then set aside.
• Prepare the sauce by adding the chopped tomato, pumpkin puree, garlic, jalapeños, tomato sauce, green chilies, cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg to a blender or food processor and puree.
• Now get everything lined up on your countertop, the sauce, chorizo, tortillas and cheese.
• Cover the bottom of a 9 inch x 13 inch baking dish with a thin layer of sauce.
• Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
• Spoon a small amount of the chorizo mixture into the middle and top with a sprinkle of cheddar cheese.
• Roll the tortilla up, then repeat the above 5 more times.
• Take any remaining sauce and pour it over the top.
• Top the enchiladas with the remaining cheddar cheese.
• Place in the oven and bake for 15-20 minutes.
• Remove from the oven and top with the optional toppings of your choice.

ENCHILADAS WITH PUMPKIN SAUCE

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.

PUMPKIN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
• Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
• Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
• Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
• planning ahead
• This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).