Monday, November 24, 2008

Pumpkin Chicken Enchiladas


Are you ready for me to be done with cooking with pumpkin? I think Ryan is too - but only a few more days left in this week and perhaps a turn to something more "traditional" in the future.

In the meantime, I made this for Monday night's dinner and wow. This is the first time that Ryan didn't take seconds on an entree that I made, but I didn't think it was that bad. (In fact, I'm eating it right now for breakfast - move over raisin bran - I got a new source of awesomeness.)

I got this recipe from my friend Lindsey who stole it from Martha Stewart. Both of us put our own twists on the original recipe and I think that if you're trying to eat healthy or sneak some healthy stuff into your family's food, this might be a way to go.

Pumpkin Chicken Enchiladas
by Lindsey Thompson - adapted from Martha Stewart

8 corn tortillas
6 scallions, diced (LT uses cilantro, 2T fresh chopped - I used a 1/4 of an onion, finely chopped)
leftover chicken, shredded (maybe a pound)
optional: roasted green chiles, chopped small (SK omitted)
6 oz. of white sharp cheddar cheese, shredded

Sauce
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you don’t need extra heat)**
1 teaspoon chile powder
1/2 teaspoon cumin (I added this too)
2 teaspoons of salt
1/4 teaspoon of pepper
1 1/2 cups of chicken stock or water


DIRECTIONS:
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
Serves 4 alone or possibly 6 with sides.

**Variation: I've been craving chipolte peppers in adobo sauce since my buddy Paul S. made salsa using it. To my Midwestern tastebuds, these peppers are plenty spicy, but they had a heat and a depth that I haven't found in fresh peppers. (It's probably the MSG.) Anyway - in lieu of the jalapenos, cumin, chili pepper, etc., I just took one chipolte pepper and threw it in my food processor along with a spoonful of the sauce. One word: Heavenly.

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