Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
Tuesday, May 11, 2010
Enchiladas With Pumpkin Sauce
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
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.