Melody has referred to this recipe a few times in her meal planning posts, but I thought it deserved the full spotlight. You HAVE TO MAKE THEM! I promise, I’m not the kind of cook who likes to put weird ingredients together just to be weird. This is the best enchilada sauce I’ve ever had. It’s the perfect meal to kick off your fall cooking!
½ rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
1 can black beans (or 1 ½ cups cooked)
Fresh ground pepper
2 cups pumpkin puree (or 1 15oz. can)
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6-inch)
1 ½ cup (6 ounces) grated sharp white cheddar cheese
Preheat the oven to 425F. In a medium bowl, combine the chicken, beans and scallions. Season generously with salt and pepper; set aside.
In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 ½ cups water, 2 teaspoons salt, and ¼ teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
(If you are bad like me, first lightly fry the tortillas in veggie oil so they are soft and pliable) Lay the tortillas on a work surface; mound the chicken mixture on half of each tortillas, dividing evenly. Roll up each tortillas into a tight log; place seam side down over the sauce in the baking dish.
Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling; 25-30 minutes. Let cool for 5 minutes before serving.
Side note from Melody: I swear. You need to make this recipe. It does sound a little strange, but I have made it several times for our family and for our meal swap and it’s always a huge hit. CRAZY good. I have used cooked and shredded boneless skinless chicken breasts instead of rotisserie and it turned out great.