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Pumpkin Chicken Enchiladas Recipe

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This recipe for Pumpkin Chicken Enchiladas, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Gambill
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
8 corn tortillas
6 scallions (a diced yellow onion works well too!)
1 lb. shredded chicken
optional: roasted green chilies, chopped small, and a few T. cilantro
6 oz. of white sharp cheddar cheese, shredded
SAUCE:
1 can of pumpkin puree (15 oz)
3-4 cloves of garlic, peeled
1 jalapeno (remove seeds and membranes if you donít need extra heat)
1 tsp. chili powder
1/2 tsp. cumin
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil chicken for this recipe)

Directions:
Directions:
Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chili powder, cumin, salt, and pepper. Place 1 cup of sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chilies, cilantro, and scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.
Serves 4 alone or possibly 6 with sides

Personal Notes:
Personal Notes:
This is a fun dish for Fall once seasonal pumpkin puree is on the shelf at the grocery store. The pumpkin takes the place of the enchilada sauce and is both delicious and healthy!

 

 

 

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