I hope everyone had a wonderful Halloween. My little one was a pirate and we went trick or treating at a neighborhood festival. We had these before heading off to trick or treat. I had been wanting to do pumpkin enchiladas for while after seeing them on several blogs. I just made up this recipe to suit my own tastes. They were amazing.
Yield: Serves 4
2 bone-in chicken breasts, roasted and shredded
6 green onions, chopped
1 - 15 oz can pumpkin puree
1 - 15 oz can diced tomatoes and green chilies
2 cups water
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
2 teaspoons cumin
2 cloves garlic, grated
1 teaspoon chipotle chile powder
1 finely chopped jalapeno, seeds removed for less heat
1/2 teaspoon kosher salt
corn tortillas
vegetable oil
1 package queso fresco cheese, crumbled
To roast the chicken breasts, just brush them with olive oil and salt and pepper them. Then roast them at 425 degrees until they were nicely browned and the internal temperature is 165 degrees. Then let them cool and shred for this dish.
For the enchilada filling, combine the sliced green onions and the shredded chicken in a bowl and set aside. Preheat oven again to 425 degrees.
For the sauce, combine the pumpkin puree, the canned diced tomatoes, water, spices, jalapeno, salt and garlic in a saucepan. Bring to a boil and reduce to a simmer.
While the sauce is simmering, oil the bottom of your casserole dish. Warm tortillas in the microwave until warm and pliable. Fill tortillas with chicken and onion mixture, roll and place seam side down in casserole dish. Once all your enchiladas are made, cover with sauce and crumble queso fresco cheese on top. Bake at 425 degrees until heated through and cheese is starting to brown.
