Spicy Enchiladas with Pumpkin Sauce

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.

Ingredients

Serves 4

  • 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)

Directions

  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. 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.
  3. 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.
  4. 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.
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