My daughter had a play date today with her best friend.
They made their favorite pumpkin chocolate chip muffins.
I am always left with extra pumpkin after making them.
So tonight I made the best pumpkin chicken enchiladas and thought
I'd share the recipe with you!
They are so good and I am saving the recipe to make for fall dinners!
Yum!
PUMPKIN CHICKEN ENCHILADAS
8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)
a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)
leftover chicken, shredded (maybe a pound)
optional: roasted green chiles, chopped small
6 oz. of white sharp cheddar cheese, shredded
Sauce
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)
1 teaspoon chile powder
1/2 teaspoon cumin (I added this too)
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock
PUMPKIN CHICKEN ENCHILADAS8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)
a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)
leftover chicken, shredded (maybe a pound)
optional: roasted green chiles, chopped small
6 oz. of white sharp cheddar cheese, shredded
Sauce
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)
1 teaspoon chile powder
1/2 teaspoon cumin (I added this too)
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock
DIRECTIONS:
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
xoxo
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
xoxo
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