Chicken Enchiladas with Pumpkin-Chipotle SauceFrom luisascatering 7 years ago
- 8 fresh flour tortillas (recipe link below) Homemade flour tortillas shopping list
- 3 scallions, diced shopping list
- roasted chicken meat, shredded (about a pound) shopping list
- 8 oz. white sharp cheddar cheese, shredded shopping list
- Sauce shopping list
- 3 tablespoons unsalted butter shopping list
- 1 small onion, finely chopped shopping list
- 3 tablespoons flour shopping list
- 1 teaspoon cumin shopping list
- 2 cups of hot *chicken stock shopping list
- About ½ a jar of a quality, all natural Chipotle salsa OR your favorite red enchilada sauce along with 1 canned chipotle chile in adobo sauce shopping list
- 2 cups freshly roasted pumpkin puree (or 1 can of organic pumpkin puree (15 oz) shopping list
- 1/2 cup sour cream or mexican crema shopping list
- kosher salt, to taste shopping list
How to make it
- 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 homemade chicken stock from the carcass of the chicken I roast for this recipe- just add celery, peppercorns, kosher salt, bay leaf and onions. Cover with water, bring to a boil then lower to simmer for 2 hours.
The Cookluisascatering San Carlos, CA
The Rating6 people
The combination of the salsa and pumpkin is driving my mind crazy. This has to be tried. (Thanks for the link)tablescape in loved it
You always give us such nice recipes. Thank you so much. 5 forksgourmetana in London loved it
Thank you for sharing such a wonderful fall recipe,
my mouth is watering.trigger in loved it