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
- 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
- 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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