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
d-philip68@hotmail.co.ukThese 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
shanya@yahoo.comThese enchiladas were easy to make and turned out great! I will definitely be making them again.
Muhammad mm
m-muhammad67@hotmail.frI loved the unique flavor of these enchiladas. They were a big hit with my family.
Brighton Chigwende
c_b@yahoo.comThese enchiladas were delicious! I will definitely be making them again.
Destinee Breazeale
destinee91@yahoo.comOverall, I thought these enchiladas were just okay. I might try a different recipe next time.
Alee Sanyu
sanyu@gmail.comThe 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
anyazhar@hotmail.comThe enchiladas were a bit bland. I think I would add more seasoning next time.
Hira Grg
grgh58@aol.comThe enchiladas were a bit dry. I think I would add more sauce next time.
CATN CTN
cc@gmail.comThese 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
coj.ella@yahoo.comI'm not a huge fan of pumpkin, but I really enjoyed these enchiladas. The pumpkin flavor was subtle and not overpowering.
naville nyamutora
n@hotmail.comThese 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
n.k@gmail.comI loved the combination of flavors in these enchiladas. The pumpkin and spices were a perfect match.
Omolayo Jamiu
j41@aol.comThese enchiladas were easy to make and turned out great! I used canned pumpkin, which made them even easier.
Mecry Golden
mecry-g@hotmail.co.ukI 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
i-boloba54@aol.comThese 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.