If you want to try some of the best enchiladas of your life, try these. No worries if you aren't really a pumpkin-flavor fan because they don't have an overpowering pumpkin taste. No, just a pure goodness taste.
I would enter these puppies into a recipe contest in a heartbeat, but then Martha might get mad for snatching her recipe.
So instead, I'll share it with you. And cross my fingers that you actually take my recommendation to make these for yourself tonight. And invite me over. I'll bring the wine. Do you like Carmenere wine? I hope so, I think it will pair really nicely with this dish. What time should I be there? Can we watch Say Yes to the Dress, Project Runway or something fun that I don't have at home?! See you tonight!
Spicy Pumpkin Enchiladas
1 rotisserie chicken shredded (online recipe uses this chicken, but I bought a pre-cooked rotisserie - cheap and easy!)
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder (Erika's note: I used cayenne pepper - maybe a bit more spicy)
8-10 corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)
Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly (I added some cheese too). Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.