It has been quite some time...it was a very busy season! I have so much to post, but it is January 10, 2010 and my apartment is still littered with random Christmas decorations. It's positively shameful. Alas, my goal is tomorrow night!
Back to the food at hand. The above picture truly does not give this dish justice. First of all, we were so excited to try these Enchiladas with Pumpkin sauce that we just dug in. Second, our fancy camera was out of batteries so my slick doctoring of the picture was just not an option.
J Man agreed to make dinner if I agreed to put Christmas away. Someone followed through with his end of the bargain, and someone did not...J Man made the BEST enchiladas; I'm hoping for many repeats! What's not to like: pumpkin (one of my absolute fave ingredients) and cheese!!
Enchiladas with Pumpkin Sauce
Serves 4 - from Great Food Fast
Ingredients
1/2 rotisserie chicken, skin removed, meat shredded (J man is forever in charge of dismembering a chicken carcass - those bones were picked dry! And let me just tell you, a rotisserie chick is going to save you a TON of time!)
6 scallions, thinly sliced
Coarse salt and fresh ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 tsp chili powder
8 corn tortillas (6-inch)
1 1/2 cups (6 ounces) grated sharp white Cheddar cheese
Instructions
1. Preheat the oven to 425*. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quarter) baking dish.
3. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce int eh baking dish.
4. Pour the remaining sauce on top; sprinkle (generously, goes without saying, right?) with the cheese. Place the dish on baking sheet; bake until the cheese is golden and the sauce is bubbling, 25-30 minutes. Let cool for 5 minutes before serving.
Bon Appetit!
