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Spicy Enchiladas with Pumpkin Sauce

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).

Everyday Food, May 2004 http://www.marthastewart.com/338345/spicy-enchiladas-with-pumpkin-sauce
3.882355
Rated
77.6471100(21)21
  • Prep Time 20 minutes
  • Total Time 1 hour
  • Yield Serves 4

Ingredients

    • 1/2 leftover Thyme-Roasted Chicken with Potatoes (http://www.marthastewart.com/262753/thyme-roasted-chicken-with-potatoes), skin removed, meat 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 white cheddar cheese (6 ounces)

Directions

  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. 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.
  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.

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