I’ve had a major Mexican food craving over the last few weeks, and finally decided to make something that scratched that itch. I also wanted to use the BSI (Blogger Secret Ingredient), and I was then in a pickle. Do I use the BSI or make Mexican food?
I searched a bit, and found a fantastic recipe on GlutenFreeMommy.com for:
Pumpkin Chicken Enchiladas!
I was skeptical. Pumpkin? In an enchilada? Pumpkin belongs in a pie or in oatmeal. That’s it. But I decided to be adventurous and try this recipe. It was simple enough, and since we already had chicken in the house, it was VERY inexpensive. I bought handmade tortillas, and they didn’t hold up to baking very well, so the following picture is NOT representative of taste.
PUMPKIN CHICKEN ENCHILADAS
8 corn tortillas
leftover chicken, shredded (maybe a pound)
roasted green chiles, chopped small
6 oz. of reduced-fat cheddar cheese
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)
1 teaspoon chile powder
1/2 teaspoon cumin
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock or water
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
WOW is all I can say. This did not taste at all like pumpkin, and rather tasted like a super rich enchilada sauce without the actual richness! I will make these again, and even Adam finished eating them after I told him the sauce had pumpkin. That’s a real seal of approval!