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I love trying new foods, experimenting with the unusual combinations of food. Just ask DT. Pumpkin tends to be one of my star ingredients, I think I already have 11 pumpkin recipes on my blog. It is, after all, so very versatile, beautiful and super yummy.
So, when the thought of creamy, slightly spicy pumpkin enchiladas ran across my mind, I was uber excited. No, it’s not your usual flavor of pumpkin, cinnamon, sugar and spices. But the pumpkin stands on it’s own to the wonderful flavors in this dish. Highlighted, may I even say.
Yummy, creamy, with a slightly spicy kick. We ate the whole pan in one sitting. My boys ate 3 servings each!! Gosh, how I love those little pumpkin eaters!
So tell me would you try these?
1 sweet onion, diced, 1 tablespoon garlic, minced, 1 jalapeno, diced, 2 tablespoons butter, 2 cups chicken, cooked and diced (I like to use Sticky Chicken), green chilies (4 ounce can), 1 can pumpkin (15 ounce), 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon chili powder, 2 teaspoons cumin, dash of salt & pepper, 10 corn tortillas, 1 cup Queso Fresco, crumbled, 1/4 cup green onions, Cilantro (optional)
In a large skillet, melt butter.
Dice onion, and add to pan.
While the onion is cooking, finely chop the garlic and jalapeno.
I used 2 small jalapenos from my garden that were red and a brownish color, usually that means they are extra spicy.
Once the onions have a little color to them, add the garlic and jalapenos, cooking until fragrant. About 1 minute.
Remove from the heat and add in the shredded chicken and green chilies. I love using Sticky Chicken.
Mix well and set aside.
In a medium sized bowl, add pumpkin, and chicken broth.
Pour in the heavy cream.
Add spices, chili powder, cumin, salt and pepper to taste, whisk together.
In a sprayed casserole spoon a little cream sauce on the bottom.
Then start assembling your enchiladas, I used corn tortillas, but if you prefer flour, by all means use them.
Wrap the enchiladas tightly and lay seam side down. I could fit a total of 10 enchiladas.
Then pour the rest of the pumpkin sauce on top of the enchiladas.
Sprinkle with crumbled Queso Fresco. If you aren’t familiar with Queso Fresco, it is a delightfully yummy, mild cheese, almost similar to fresh mozzarella, except it’s crumbled more like the texture of feta. It simply means Fresh Cheese. If you can’t find queso fresco, just use mozzarella or even Monterrey jack.
Bake at 425° for 20-25 minutes, till the edges are brown and the cheese is thoroughly melted.
Serve to your hungry men and watch them devour the enchiladas.
Never once stopping to ask what that unique flavor is? Just enjoying every bite and even asking for seconds and thirds.
Makes a mommy proud!
1 sweet onion, diced
1 tablespoon garlic, minced
1 jalapeno, diced
2 Tbs butter
2 cups chicken, cooked and diced (I like to use Sticky Chicken)
green chilies (4 oz)
1 can pumpkin (15 oz)
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon chili powder
2 teaspoons cumin
dash of salt & pepper
10 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup green onions
In a saucepan, melt the butter over medium heat, add onion. Sauté until brown and caramelized, about 5 minutes. Then add in garlic and jalapeno and cook until fragrant about 1 minute. Add the chicken and green chilies to the pan, mix well and remove from heat.
In a large bowl, whisk together the pumpkin, cream, broth, chili powder, cumin, salt and pepper.
Spoon chicken mixture into the tortilla’s, rolling them tightly and placing in a medium-sized baking dish seam side down. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions
Happy to List @