Trouble With Toast

Recipe: Spicy Enchiladas with Pumpkin Sauce | February 4, 2011

I try to keep a can of pumpkin puree in the pantry at all times.  For pumpkin pie?  Nope.  For my dog.  Yes, my health-conscious pit bull LOVES him some pumpkin.  He also loves sweet potatoes and squash (all varieties, but I suspect his favorite is butternut), for what it’s worth.  At least SOMEONE in our house gets excited about winter produce.

When I saw this recipe in one of my Martha Stewart cookbooks, I knew that the pupster was going to (temporarily) give up his pumpkiny treats – that can of puree was going to be sacrificed for delicious enchiladas.  They couldn’t be easier, and they were absolutely bursting with flavor.  For the roast chicken, you can use any recipe you like, or you can use a store-bought rotisserie bird.  I opted to keep the seeds in the jalapeno, and I used a “Mexican” shredded cheese blend that I happened to have on hand.  The result was a spicy, rich, satisfying meal that took practically no time to put together (I had roasted the chicken the day before).  I hope you enjoy!

  • 1/2 leftover roast chicken, 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.

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