ENCHILADAS WITH PUMPKIN SAUCE

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

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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,)

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

*** Explore more Enchiladas With Pumpkin Sauce Recipes »

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Shilpa S

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These enchiladas were delicious! The pumpkin sauce was creamy and flavorful, and the filling was perfectly seasoned.

Nevaeh Bennett

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I would definitely make these enchiladas again. They were a hit with my family and friends.

RAJ CJ

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The enchiladas were a bit dry, but the pumpkin sauce was delicious.

Muhammad Ashfaque

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I loved the unique flavor of the pumpkin sauce. It's a great way to change up traditional enchiladas.

Sonu Sonu

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These enchiladas were a bit too time-consuming for a weeknight meal, but they were definitely worth the effort.

Mujaheed Hayatuddeen

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I wasn't sure how I would feel about pumpkin enchiladas, but I was pleasantly surprised. The pumpkin sauce was creamy and flavorful, and the enchiladas were delicious.

James Summers

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These enchiladas were easy to make and turned out great! I used a store-bought pumpkin sauce to save time, and it worked perfectly.

muhammad chekene

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The pumpkin sauce was a great way to use up some leftover pumpkin puree. The enchiladas were delicious and the whole family enjoyed them.

Blessing Okafor

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These enchiladas were a bit too spicy for my taste, but my husband loved them.

candace campbell

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I followed the recipe exactly and the enchiladas turned out perfect. The pumpkin sauce was creamy and flavorful, and the filling was moist and cheesy.