"I'm going to make enchiladas for dinner.""oooooh.... What kind?"
"Sounds good. Red or Green?"
"A spicy pumpkin sauce."
"I HATE PUMPKIN!"
"YOU KNOW I HATE PUMPKIN!"
"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
- 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
- In a bowl, combine the shredded chicken and scallions. Season generously with salt and pepper; set aside.
- 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.
- 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.
- Pour the remaining pumpkin sauce over the top. Sprinkle with the white cheddar.
- 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.