I have a confession: Today I did something just so I could blog about it later. Just like sometimes I think Jon takes out the trash just so he can say, “Look honey, I took out the trash!” So today, knowing I’d get to write about it, gave me the motivation I needed to drag my butt into the kitchen during my 4 o’clock slump to make some Spicy Enchiladas with Pumpkin Sauce.
I got this recipe from the Martha Stewart website a few months back and I made it once before on a Saturday night for Jon and I. He raved about it. So this weekend since Jon’s sister Renee and her boyfriend Jake came to visit all the way from Iowa for a few days I decided to pull out the big guns.
It’s a really great, easy recipe and I like the unique factor of having the pumpkin in it.
So my only alteration to the recipe is that it calls for 1/2 of the leftover Thyme-Roasted Chicken with Potatoes. Well, I’ve never made that recipe so instead I boiled some potatoes, chopped them up into smaller chunks and threw them into a 9×13 pyrex dish along with some chunks of thawed out boneless, skinless chicken breast. Dashed it with a bit of rosemary and put it in the oven until the potatoes are soft and the chicken is cooked. Lastly, I pulled the chicken apart into shreds and cut up the potatoes into half inch chunks. Then proceed with the recipe. Oh, and I also chopped up some cilantro to sprinkle on the top for those who wanted it.
- 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded
- 6 scallions, thinly sliced
- Coarse salt and ground pepper
- 1 can (15 ounces) pumpkin puree
- 4 cloves garlic, peeled
- 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
- 1 teaspoon chili powder
- 8 corn tortillas (6-inch)
- 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
- 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.