Enchiladas with Pumpkin Sauce

Sunday, September 21st, 2014


  • 1/2 leftover rotisserie chicken (or turkey), skin removed and meat shredded
  • 6 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) Libby’s pumpkin puree
  • 2 1/2 cups water (or chicken stock)
  • 2 teaspoons salt
  • 4 cloves garlic, peeled
  • 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups grated sharp white cheddar cheese (6 ounces)


  1. Preheat oven to 425 degrees.
  2. In a bowl combine chicken and scallions. Season generously with salt and pepper; set aside.
  3. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full).
  4. our 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  5. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly.
  6. Roll up tortillas; place, seam side down, in baking dish.
  7. Pour remaining sauce on top; sprinkle with cheese.
  8. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.
  9. Let cool 5 minutes before serving.
  10. Serve with a green salad.

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