I actually saw Amber mention that she had made pumpkin enchiladas on Jill's blog. I was curious and requested the recipe. Thanks, Amber, for this submission! And, by the way, if you're planning on having enchiladas for Thanksgiving, I think this would be a great recipe to try!
Spicy Enchiladas with Pumpkin Sauce
This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
1/2 leftover thyme-roasted chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin purée
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 (6-inch) corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
1. Preheat oven to 425°. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, purée pumpkin, garlic, jalapeño, 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.
3. 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.
4. 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.
Cardine says: Have you ever entered the Pillsbury Bake-Off Contest, Amber? If this recipe is original, I bet it would get some attention and turn some heads. Is anyone else curious about how this tastes?