Not so long ago, pumpkin made its annual appearance in November in one of two or three different places, usually a pie. Sure, sometimes it was creative and popped up in a cheesecake or cream-cheese-topped cake, but it stayed pretty close to the sweet and sticky side of life. Now it dares to go where no gourd has gone before: into the echelons of savory, spicy goodness, as the star of main dishes for both family and guests.
And I have to say, I love its boldness. I have never met a pumpkin dish I didn’t like.
Recently, a pumpkin found its way into my enchiladas. Yup, enchiladas. I originally found the recipe over at Newlyweds and adapted it slightly to fit our needs. I took out the chilies and the jalapenos because my DH can’t have them, but if you like them and can eat them, I really think they would add the perfect spicy flavor. (I was intending to add some to mine and my Certain Little Someone’s portion, but I ran out of time to fiddle with that. Next time!) Just add 1 diced jalapeno and a small can of green chilies to the chicken in the recipe below.
Pumpkins in my Enchiladas
Summary: adapted from Newlyweds
Ingredients
- 2 TBSP olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 cups shredded cooked chicken
- 2 cups pureed pumpkin
- 1 cup chicken broth
- 1/2 cup cream, milk, or non-dairy milk
- 2 tsp cumin
- 2 tsp dried cilantro
- salt & pepper to taste
- 10 corn or flour tortillas (I used my homemade tortillas)
- 1 cup shredded mozzarella
Instructions
- Heat the oil in a frying pan over medium-high heat. Add onions; saute until brown. Add garlic, and continue to saute until fragrant. Add chicken; mix well. Remove from heat and set aside.
- In a separate bowl, whisk together, pumpkin, broth, milk, and seasonings. Stir until well blended.
- Place a spoonful or two of chicken mixture into the center of each tortilla. Roll up tightly and place seam side down in a 9×13 baking dish. Spoon pumpkin mixture over top, covering all the tortillas. Top with cheese.
- Bake at 425F for 20-25 minutes or until cheese browns.
I like that the pumpkin sauce comes together without boiling and simmering, which saves time, making this a QUICK recipe. Maybe not quick enough for a super-busy weeknight, but definitely quicker than other similar recipes. Plan ahead to use leftover chicken, and you don’t have to cook the chicken either!
These enchiladas come together so EASY-ly; no difficulties!
If you use homemade tortillas and broth, as well as chicken leftovers, these are also a nice CHEAP main dish for dinner.
Once again, in order to be HEALTHY, you’ll need to use homemade components. There are very few healthy tortilla brands out there (although corn tortillas tend to be made with purer ingredients than flour – I like Trader Joe’s brand), and store-bought broth is not anywhere near as healthy as homemade. Whether to use canned or freshly pureed pumpkin is mostly a matter of choice. Fresh is always healthier, but I don’t think that canned pumpkin is a terrible choice either, since it doesn’t typically have any additives (it’s just not as fresh).
Linked to Tastetastic Thursday
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i like your food pictures and want to invite you to share them on tastingspot.com
Thanks! I’ll check it out.
Oooohhhh…I never met a pumpkin I didn’t like, either. And I’m totally loving the one that made its way into your enchiladas- they sound fantastic!
Heather @girlichef recently posted.."On" Mole + Mole Amarillo {she made, ella hace}
What a great idea – pumpkin enchiladas – love it!
Delishhh recently posted..Pumpkin Pie Snickerdoodle Bar
Thanks! It was delicious:)
What a great combination, I can’t wait to give your Pumpkin Enchilada’s a try. This looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen recently posted..Full Plate Thursday 10-13-11
Thanks!
What a great idea! I can’t wait to try this.
Heather recently posted..Pumpkin Spice Bundt Cake
Let me know if you do!
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Amy @ A Little Nosh recently posted..Tastetastic Thursday #4 and a tasty dessert recipe
Woot! Thanks!
Wow, that sounds delicious! (I think it’s funny how most of your commenters’ recent posts are pumpkin recipes!)
Have you ever tried Sweet Potato Burritos? I wouldn’t have thought of the idea until I saw it on a restaurant menu and tried it! Turns out they are VERY easy to make.
‘Becca recently posted..Words my three-year-old made up
Disappointed…turned out dry and bland. Followed directions and even tried to jazz it up a bit. It is missing something.
Sorry you didn’t like it! Did you add the jalapeno and green chilis? I can’t imagine it being bland with those.