Recipe Box, Savory Pumpkin Enchiladas

the Painted Apron

9 years ago

We love, love, love, enchiladas, and I have made them many different ways, but never with pumpkin 🎃

I was skeptical at first, I’m a huge pumpkin lover, but not much of a huge pumpkin eater

But my curiosity won out, and I decided to give it a try over Halloween weekend

The cooked chicken is mixed with chopped green chilies

The pumpkin is part of the sauce combined with heavy cream, cumin and chili powder

Put some sauce in the chicken

Put some sauce in the bottom of the baking dish

The pumpkin sauce is a yummy color

The fun part to me is always building the enchiladas

Roll them up and squeeze them together in your baking dish

Top with remaining sauce and cheese

Bake now or refrigerate, covered, for up to 48 hours before baking. Freeze leftovers for another night {if you have any!}

Be prepared to enjoy!

Pumpkin Enchiladas

Course Main Course

Cuisine American, Tex-Mex

Keyword asparagus casserole, chicken enchiladas, enchiladas, Fall, green chiles, pumpkin

Prep Time 30

Cook Time 45

Servings 4

Ingredients

3 cups chopped chicken * about 6 tenders or 2 boneless chicken breasts
15 oz pumpkin
1 cup heavy cream
1/2 tsp chili powder
1 tsp cumin
4 oz chopped green chilies {I used 1/2 can so they wouldn’t be too spicy}
1 sweet onion chopped
2 cloves garlic minced
1 T butter
1 T olive oil
salt and pepper
8 small flour tortillas
2 cups grated cheese {I used a bag of grated mixed cheddar cheeses}

Instructions

*if using raw chicken, place it in a saucepan and cover with water. Season with salt and pepper. Cover and bring to a boil. Do not remove cover, just turn off burner and let chicken sit for 20-30 minutes. Reserve broth for another use.
Make sauce by combining pumpkin, cream, cumin and chili powder in a bowl. Season with salt and pepper. Pour 1/3 of sauce in the bottom of a small rectangular baking dish that has been greased or sprayed
Saute onion in butter and garlic until soft and cooked. Add garlic and cook, stirring 1-2 minutes. Add chicken, chilies and 1/3 of the sauce.
Lay out tortillas on a board or clean work surface. Divide chicken mixture evenly among the tortillas and sprinkle each with cheese. Roll up as tightly as possible and place face down in baking dish, squeezing to fit. Pour remaining sauce over all and top with remaining cheese. Refrigerate covered at this point until baking up to 1-2 days ahead.
Bake at 350 for 30-45 minutes until heated through and bubbly. Makes 4 servings

These are H E A V E N L Y ⭐️

Seriously…dreamy good

I usually don’t recommend using pre-shredded cheese, but I must tell you I used a new Kraft mix, Triple Cheddar plus cream cheese, and the dish was extra creamy, dreamy good~ 👍 I’m sure the heavy cream contributed too, but feel free to substitute a lighter cream