Skip to main content

Pumpkin Enchiladas

"I'm going to make enchiladas for dinner."
"oooooh.... What kind?"
"Sounds good. Red or Green?"
"A spicy pumpkin sauce."
"You do?"
"I didn't know that."
"Yes, you do! I've told you!!!"

So... I'm dating a 4 year old. But that's okay- because as long as I make the meals, he will eat whatever the heck I put on his plate. I don't mess around.

We had company for dinner last night- but I was too exhausted from nearly dying at the gym to cook a real meal, so we opted for "Make Your Own Chicken Sandwich Night" with a platter full of toppings (lettuce, tomato, avocado, pepperjack cheese, fresh roasted green chiles) and homemade roasted red pepper mayo w/ garlic and parsley. I had Michael grill a few extra chicken breasts for tonight's dinner.

Chicken Enchiladas with Spicy Pumpkin Sauce
[Don't be a skeptic- try this recipe!!]

  • 1/2 roast chicken (or rotisserie chicken, if you want to take a short-cut), skins discarded, meat shredded [in my case, three grilled chicken breasts]
  • 6 scallions, thinly sliced
  • Salt & Pepper
  • 8 Corn Tortillas
  • 1 1/2 cups grated sharp white cheddar
Pumpkin Sauce
  • 1 can (15 ounce) pumpkin puree (pure pumpkin- NOT pumpkin pie filling)
  • 4 gloves garlic
  • 1 jalapeno pepper (ribs and seeds removed for less heat- I only removed half the seeds)
  • 1 teaspoon chili powder
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
    1. In a bowl, combine the shredded chicken and scallions. Season generously with salt and pepper; set aside.
    2. Place all the pumpkin sauce ingredients in a blender, blend until smooth.[I put the jalapeno and garlic in my mini-prep to 'chop' 'grind' 'chop' 'grind' them, then whisked all the ingredients together in a bowl. I'm going to cave and buy a blender this weekend.] Pour one cup of the pumpkin sauce into the bottom of a shallow 2-quart baking dish.
    3. Divide the chicken mixture between the 8 tortillas. Roll them up tightly and place them seam side down over the sauce in the baking dish.
    4. Pour the remaining pumpkin sauce over the top. Sprinkle with the white cheddar.
    5. Place baking dish on a baking sheet; bake at 425 degrees for 25-30 minutes until the cheese is golden and sauce is bubbling. Let cool for 5 minutes before serving.

    Michael, hater of all things pumpkin (unless they're covered in cream cheese frosting), really loved this recipe. I loved it too. Suuuuuper yummy!

    Sidenote: This recipe can be prepared up to 8 hours in advance- just cover it in saran wrap and throw it in the fridge. Add a few extra minutes to the cooking time.  


      1. Sounds super yummy! I will be trying this one for sure!
        p.s. after you posted your chicken noodle soup recipe I ended making a big batch of it last Sunday....LOVED the frozen noodles!


      Post a Comment

      Popular posts from this blog

      The greatest Queso that ever lived.

      Ingredients: (And.. 3/4 lbs. ground beef, browned and drained)
      Cut the queso into cubes. Throw it into the crockpot. Add the browned and drained ground beef. Add two cans of Rotel (drained) and one can of diced green chiles (undrained). Mix everything together (I know.. not the most attractive..) & melt on low for 2-3 hours, or high for one hour. Once everything is melted, keep the crock pot on low until this happens.
      3/4 lbs. lean ground beef, browned and drained*2 lbs. block of Velveeta, cubed2 (10 oz.) cans Rotel (original, mild, or hot- whatever your preference), drained1 (7 oz.) can diced, roasted green chilesCombine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crockpot on low.*I've also made this with ground turkey and ground elk- each were equally delicious!

      Lazy Dessert.

      Lemon Meringue Pie & Tiramisu just seemed too ambitious for tonight. So I made...
      Lazy Ice Cream Cake. Ingredients: 12 ice cream sandwiches, any flavorIce cream, any flavor- softenedIce cream topping, such as caramel, hot fudge, strawberry, etc.Whipped Topping Line an 8" x 8" pan with saran wrap. Using half the sandwiches, make a single layer. 
      Cover the ice cream sandwiches with softened ice cream- try to make an even layer.  I used about 1/3 of a tub of Cookies 'n Cream.
      Cover the ice cream with a thin layer of hot fudge. It looks... not beautiful.
      Finish the layers off with the remaining ice cream sandwiches.  Throw the pan in the fridge for about an hour so the ice cream can harden.
      Once the ice cream has hardened, invert the pan onto the plate you'll serve it from. "Frost" the cake with the whipped topping.
      I tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design. Return the cak…

      Buffalo Chicken Dip

      Have you ever heard of Engagement Chicken? Supposedly, it's a magical recipe that results in boyfriends wanting to marry their girlfriends. I'm not making this up- it was published in Glamour magazine. It has it's own Wikipedia page. Granted I've never made Engagement Chicken, I don't believe it. I think the real way to a man's heart is through Buffalo Chicken Dip. 
      There are two ways to make this- I'm a fan of the crockpot method because the dip can stay warm and its the easiest to transport, but both are equally delicious!
      [photo courtesy of, because I forgot to take pictures. oops.] Buffalo Chicken Dip 1 1/2  lb. cooked chicken breast, shredded2 (8-ounce) packages of cream cheese, softened1 cup ranch or blue cheese dressing3/4 - 1 cup pepper sauce, such as Frank's Red Hot 1 cup shredded cheddar cheese
      Preheat the oven to 375 degrees.In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/…