Recipe

Chicken Enchiladas With Pumpkin-chipolte Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 month ago I make these almost every year for Halloween but you can enjoy them anytime in the Fall :-) Prep:60m Cook:35m Servings:8	Luisascater
	halloween mexican tortillas chicken enchiladas pumpkin chipolte sauce

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Ingredients

8 fresh flour tortillas (I have a recipe here or some Whole Foods Markets make them)

3 scallions, diced

Chicken meat, shredded (about a pound)

8 oz. white sharp cheddar cheese, shredded

Sauce

3 tablespoons unsalted butter

1 small onion, finely chopped

3 tablespoons flour

1 teaspoon cumin

1 ½ cups of hot *chicken stock

About ½ a jar of a good Chipotle Salsa (I use Carrillo brand “Aztec Chipotle” Fire Roasted Salsa or Trader Joe’s Chipotle Salsa)

1 can of organic pumpkin puree (15 oz)

¼ cup sour cream

Kosher salt, to taste

Directions

Preheat your oven to 350 degrees.

In a large pan, melt the butter and sauté the onion until soft (do not brown). Add the flour and cumin and cook for about a minute. Slowly whisk in the hot stock. Once it comes to a boil, lower the heat and add the salsa and pumpkin puree. Take off the heat and whisk in the sour cream. Taste for seasoning and add salt if needed.

In a bowl, combine shredded chicken with scallions and season with salt and pepper. Have the grated cheese ready in another bowl.

Pour a thin layer of the sauce on the bottom of a rectangular casserole dish. Place some of the chicken mixture on each tortilla with a little bit of cheese, roll and then lay the tortilla seam side down in the casserole dish. Pour the sauce over the enchiladas until they are covered (you may have some left over). Top with remaining cheese.

Cover dish tightly with foil. Bake for 25 minutes. Remove foil the broil until cheese is lightly browned.

Serve with sour cream, if desired. Refried black beans would make a great side dish :-)

Note: I use chicken stock instead of water because I typically boil the chicken with onion, carrot, celery, cumin, bay leaf, parsley, cilantro, and chipotle powder for this recipe and save the stock)

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