Thursday, December 30, 2010

Pumpkin Chicken Enchiladas

Don't be put off by the name!   I know doesn't sound amazing, but I swear they're delicious.  I wouldn't even tell Eric what it was until he tried it (although, he did guess).  It's one of his favorite things I've made so far.  Mine too.


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


Ingredients


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

Directions
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.

8.  Enjoy!


5 comments:

Kate (Embarrassment of Riches) said...

I am totally going to try this (with vegetable stock and something else besides chicken - black beans?). One question though - how do you keep the corn tortillas from splitting when you fold them?

Jaimee said...

You should def try it. Maybe add some tofu so it has some more texture and isn't all bean? I may add black beans next time. That sounds good!

The tortilla's split when I rolled them, but not all the way through, so I didn't worry about it too much. I still put them fold down. Once I topped them with sauce and cheese and baked them it was not an issue at all.

Jillian @ Hi! It's Jilly said...

That sounds soooo good! Do you think you could make these with canned chicken? My husband has this weird aversion to chicken that has been boiled. Ha ha!

Jaimee said...

HI Jillian! I think it work fine with canned chicken. I'm gonna laugh a little at the fact that your husband has an aversion to poached chicken (which I kind of get), but is cool with canned chicken. Next time I make this. Which needs to be next week.

Once A Month said...

This sounds amazing! You should submit it to our pumpkin recipe contest! Check it out: http://wp.me/p2j20z-25I

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