Tuesday, May 11, 2010

Enchiladas With Pumpkin Sauce

Ingredients:1/2 roast or rotisserie chicken, meat shredded
6 scallions, thinly sliced
coarse salt and fresh pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 teaspoon chili powder
8 corn tortillas
1 1/2 cups grated sharp white cheddar cheese

Directions:1- Preheat the oven to 425ºF. 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, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8-inch square 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 in the baking dish.
4-Pour the remaining sauce on top;sprinkle with the cheese. Place the dish on a baking sheet;bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

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