Insatiable Girl

HOMEMADE: Chicken Enchiladas with Pumpkin Puree

Posted in cooking by sue on November 26, 2010

Do you see that dish in the center of the photo? The one topped with the cilantro and scallions? That’s my chicken enchiladas in pumpkin purée. It came out pretty well I think. The only thing I regret is adding five jalapeños! I found this from a cookbook, but altered it a bit for my own tastebuds. Here’s the recipe in case you want to try it yourself:

You will need: a rotisserie chicken (I suggest you get the original flavor and not lemon or rosemary flavors), green onions, garlic, salt, pepper, corn tortillas, jalapeños, water, a 29 oz can of pumpkin puree, and cheese (I used a bag of shredded cheese that was a “Mexican blend” of jack, yellow cheddar, and white cheddar). This recipe is about enough to create 12 enchiladas, depending on how big you want them, which feeds about 6-8 people.

First, preheat the oven to 425 degrees. Shred the chicken and make sure to take off the skin and throw out the bones. Then mix it with some sliced green onions, salt, and pepper and set it aside. Next, take the pumpkin purée, garlic (I used about 6 cloves), jalapeños, water (take the pumpkin purée can and fill it about halfway), salt, and pepper and mix in a blender until there are no lumps. Then take a bit less than half of this mix and spread it on the bottom of your baking pan. Make sure you cover every corner. Then take your corn tortillas, fill it with the chicken mixture (and a bit more cheese if you’d like), roll it, and put it in the tray with the flaps facing down into the pumpkin mix. After you finishing rolling all of them, add the rest of your pumpkin mix and top it off with some cheese. Stick it in the oven for about 30 minutes and garnish it with some cut green onions and cilantro when it’s done if you’d like.

Ta-da! There you have it. Let me know if you like it.

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