Enchiladas with Pumpkin Sauce Recipe for Kaftka - Mothering Forums

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#1 of 4 Old 04-22-2007, 08:00 AM - Thread Starter
 
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I had no clue how to answer your email, so here it is. It is from MS Everyday Food mag, May 2004.

ETA: 3 cups leftover chicken (shred)
6 scallions, sliced any which way
Coarse salt and ground pepper
1 can pumpkin purée (15 oz. or 1 3/4 cups)
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired) -can add more if you like spicy
1 tsp chili powder
8 (6") corn tortillas
1.5 c grated sharp white cheddar

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

In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2.5 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth- be careful about blender flowing over. Pour 1 cup of sauce in the bottom of an 9 x 13" baking dish.

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.

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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#2 of 4 Old 04-22-2007, 01:25 PM
 
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That looks good! It's going on the menu soon.
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#3 of 4 Old 04-22-2007, 01:27 PM
 
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I am a veggie, but totally getting some fake chicken analogs to try to make this recipe! thanks for posting it!

Blissful Mama to DD-(5), DS-(6) and someone new due in November!
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#4 of 4 Old 04-25-2007, 04:17 PM
 
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Thank you thank you!


I'm a pumpkin fanatic.
I knew my MIL was a good cookie when she made me pumpkin lasagne the first time we met. (A tip from DH that I dug the orange stuff.)
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