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Chicken Enchiladas with Pumpkin Sauce

For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.

Source: Everyday Food, May 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

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82
  • mongtz
    4 MAR, 2009
    This is really good, but I changed the jalapen n n n o for chipotle
    Reply
  • monumentallybusy
    19 FEB, 2009
    We roasted a pie pumpkin for this but didn't have enough pumpkin so we added a sweet potato to make up the total 15oz of pumpkin/sweet potato which was very tasty. Also, we thought the 8-inch square baking dish was too small. We used a 9x13 and used 6 8inch whole wheat flour tortillas instead. This used all the sauce and made enough for 6 servings instead of 4. I would also top with sour cream and guacamole.
    Reply
  • talarc
    12 FEB, 2009
    i really didn't like this at all. it was edible, but i won't be making it again. i love pumpkin, but it didn't do anything for this meal -- pretty flavorless. this would've tasted better with a tomato based sauce, more like a traditional enchilada
    Reply
  • paigedoliver
    13 OCT, 2008
    My family really liked this. The sauce isn't overwhelmingly "pumpkiny" or at all sweet - it's just good. Yes, your corn tortillas are going to get super soft - that's the charm of corn tortillas. If you want them to hold up better, use flour tortillas, but you'll miss out on all that good sauced-filled taste. I had a little leftover sauce that I put over pasta with sage. Now I want to just keep making the sauce and finding an excuse to use it.
    Reply
  • Bila75
    9 AUG, 2008
    wow this sounds great..i'll have to give it a try!
    Reply
  • danacrislip
    16 JUN, 2008
    Did anyone else's tortillas fall apart during baking? Not sure if it was a fluke, but it tasted great regardless! We loved the sauce so much i made a second batch, froze in small portions and served over grilled chicken topped with either scallions, cilantro, tortilla strips or pepitas. SO GOOD, quick, and healthy when you're not splurging on the whole enchilada!
    Reply

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