SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
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!
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Philip Donnelly
[email protected]These enchiladas were a great way to use up leftover pumpkin puree. They were also a nice change from traditional beef or chicken enchiladas.
shanya auguste
[email protected]These enchiladas were easy to make and turned out great! I will definitely be making them again.
Muhammad mm
[email protected]I loved the unique flavor of these enchiladas. They were a big hit with my family.
Brighton Chigwende
[email protected]These enchiladas were delicious! I will definitely be making them again.
Destinee Breazeale
[email protected]Overall, I thought these enchiladas were just okay. I might try a different recipe next time.
Alee Sanyu
[email protected]The enchiladas were falling apart when I tried to roll them up. I think I would use a different type of tortilla next time.
Any Azhar
[email protected]The enchiladas were a bit bland. I think I would add more seasoning next time.
Hira Grg
[email protected]The enchiladas were a bit dry. I think I would add more sauce next time.
CATN CTN
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would probably use less chili powder next time.
ella coj
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these enchiladas. The pumpkin flavor was subtle and not overpowering.
naville nyamutora
[email protected]These enchiladas were a great way to use up leftover pumpkin puree. They were also a nice change from traditional beef or chicken enchiladas.
Kankuze Nickolus
[email protected]I loved the combination of flavors in these enchiladas. The pumpkin and spices were a perfect match.
Omolayo Jamiu
[email protected]These enchiladas were easy to make and turned out great! I used canned pumpkin, which made them even easier.
Mecry Golden
[email protected]I was pleasantly surprised by how much I enjoyed these enchiladas. The pumpkin filling was unique and delicious, and the enchiladas were very filling.
Ibrahim Boloba
[email protected]These pumpkin enchiladas were a hit with my family! The pumpkin filling was creamy and flavorful, and the enchiladas were just the right amount of cheesy and spicy. I will definitely be making these again.