This was a great dish to assemble ahead of time and then pop in the oven when we got home.
2 chicken breasts, boiled and shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp cheddar cheese (6 ounces)
Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, puree pumpkin, garlic, jalapeno, 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. Pour 1/2 cup enchilada sauce into chicken mixture and stir to combine.
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.
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.
Did I change anything? I added a little of the enchilada sauce to the chicken so the chicken wouldn’t be so plain (I changed the recipe above to reflect that.) and I would also add a little more of the jalepeno to the sauce…it wasn’t spicy enough for me.
What did the family think? Hubby wasn’t too thrilled. He wanted more traditional enchiladas. I liked it, but wanted it to be spicier, but the lack of spice is exactly why our boys ate it. Our youngest picked out the chicken and dipped it in salsa.
from Martha Stewart