November 25, 2011

Pumpkin Enchiladas

Pumpkin Enchiladas
Leftover Pumpkin Puree
  • 1 sweet onion, thinly sliced
  • 2 tablespoons butter
  • 1 1/2 cup chicken, cooked and diced
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup Tillamook Pepper Jack cheese, shredded
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cumin
  • Dash of salt & pepper
  • 8-12 corn tortillas
  • 1 cup Queso Fresco, crumbled
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat.

In a large bowl, whisk together the pumpkin, cream, broth, pepper jack, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized greased baking dish. Once all enchiladas have been rolled, spread the pumpkin sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425-degrees for 20-25 minutes, or just until the tips of the cheese begins to brown.

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