Everyday Food Challenge

It may be hard to tell by this picture, but this is not your ordinary enchilada.  

This is a PUMPKIN enchilada.

I know what your thinking...EW! 

But I'm telling you they are amazing!

I was skeptical in the beginning also, but one bite and I was hooked!

Don't get me wrong I still love your good ole regular enchilada, BUT I will mix it up every once in a while with this recipe FOR SURE.  

It has great flavor and decent spice, I would probably add another jalapeno next time for some extra bite.  

But for the most part this is a pretty perfect recipe, WEIRD, but perfect!

ENJOY!

Enchiladas with Pumpkin Sauce

1/2 roast or rotisserie chicken, skin removed, meat shredded ( I used 2 bone in breasts)

6 scallions, thinly sliced

S&P

1 can (15oz) pumpkin puree

4 garlic cloves

1 jalapeno, quartered

1 tsp chili powder

8 corn tortillas

1 1/2 cups grated sharp white cheddar

Preheat oven to 425.  In a med bowl, combine chicken and scallions.  Season generously with S&P, set aside.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth.  Pour 1 cup of sauce in the bottom of a 8inch square baking dish (or whatever you have).

Lay tortillas on a work surface; mound chicken mixture on half of each tortilla, dividing evenly.  Roll up each tortilla into a tight log; place seam side down over sauce in baking dish.

Pour remaining sauce on top; sprinkle with cheese.  Place dish in oven bake until golden and sauce is bubbling, 25-30 min.  Let cool for 5 min before serving.

Logan Rating: ****