Best 3 Pumpkin Cheesecake Enchiladas Recipes
Indulge in a unique culinary experience with our innovative Pumpkin Cheesecake Enchiladas! This tantalizing dish combines the rich, creamy texture of pumpkin cheesecake with the savory flavors of Mexican enchiladas. Get ready to embark on a taste adventure that blends sweet and savory, resulting in a harmonious explosion of flavors. Our article features a collection of mouthwatering recipes that cater to various dietary preferences, including a gluten-free version and a vegan alternative. Each recipe provides step-by-step instructions and a list of easily accessible ingredients to ensure a hassle-free cooking experience. So, grab your apron, gather your ingredients, and let's embark on this culinary journey together!
Here are our top 3 tried and tested recipes!
PUMPKIN SPICE CHEESECAKE ENCHILADAS
This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!
Provided by Jamie Sherman
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas.
- Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon.
- Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Nutrition Facts : Calories 594 calories, Cholesterol 61 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 13 grams saturated fat, Sodium 944 grams sodium, Sugar 18 grams sugar
PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE RECIPE - (4.3/5)
Provided by lisapearce
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
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!
Tips:
- For the best results, use fresh pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- Be sure to drain the pumpkin puree well before using it in the cheesecake filling. This will help prevent the filling from being too watery.
- When making the enchiladas, be careful not to overfill them. Otherwise, they will be difficult to roll up.
- If you don't have a baking dish that is large enough to fit all of the enchiladas, you can bake them in batches.
- Serve the enchiladas immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Pumpkin cheesecake enchiladas are a unique and delicious twist on a classic Mexican dish. They are perfect for a special occasion or a weeknight meal. With their creamy pumpkin cheesecake filling and crispy tortilla shells, these enchiladas are sure to be a hit with everyone who tries them.
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