I found this recipe (an adaptation of a Martha Stewart recipe) this fall while I was trolling the web for savory pumpkin recipes. It took me a while to get to it, but I'm glad I did. I made a few changes due to missing ingredients and because I don't like things too spicy. So here's my adaptation of Gluten Free Mommy's adaptation of Martha Stewart's recipe:
Pumpkin Chicken Enchiladas
8 Corn Tortillas (Go with corn, the flavor works)
2 Tbs Cilantro
2 Chicken Breasts (poached and shredded)
White Sharp Cheddar Cheese, shredded
1 15 oz can Pumpkin Puree
3-4 cloves Garlic, peeled
1 tsp Chile Powder
1/2 tsp Cumin
2 tsp Salt
1/4 tsp Pepper
1 1/2 Cups Chicken Stock
Oven temp: 425
1. Poach your chicken. Tutorials can be found all over the place, but the basic process is put enough water to cover your chicken in a pot, boil it. Reduce to a simmer, place chicken in a pot and cook till done - no longer pink. Shred poached chicken with two forks.
2. In a blender or food processor, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper.
3. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish.
4. In a bowl, combine shredded chicken with cilantro, and some cheese. Season with salt and pepper.
5. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. The tortillas will probably split when you fold them. Just handle them carefully and try to keep the filling in. Make sure to put them seam down and follow the directions. As long as they don't split all the way through they should be fine by the time they're topped and cooked.
6. Pour the remaining sauce over the enchiladas. Top with cheese.
7. Bake for 20-25 minutes at 425 until cheese is melted and casserole is bubbly.