Pumpkin Enchiladas {recipe}

by Jessie on October 4, 2011

Pumpkin Enchiladas

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)
Sea salt
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.

Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water.

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{ 4 comments… read them below or add one }

Julie K October 4, 2011 at 7:20 pm

How do you freeze these? Do you freeze the sauce separately or make it like you said above and then freeze it?


Emilie October 4, 2011 at 8:41 pm

I just make it as the recipe says and instead of baking it, I freeze it. Then I bake it when I pull it out. Since everything is cooked, it just needs to be heated through. I did a veggie version tonight. Instead of chicken and scallions I did black beans, brown rice, scallions and chopped up squash.


Julie K October 4, 2011 at 9:10 pm

Thanks! The vegetarian version sounds yummy too. I will have to try it out.


Judy M October 5, 2011 at 5:28 pm

Instead of pre-frying tortilla’s or whatever to make them plyable, I always let my tortilla’s sit in the enchilada sauce for a couple of seconds before I fill them. I put the sauce on the bottom of the pan, and just set a tortilla in it, then fill, then roll-presto! And, it doesn’t add another step! I am eager to try this pumpkin recipe. I just recently joined Weight Watchers, and it sounds like this will work out great!


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