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Chicken Enchiladas with Pumpkin sauce Recipe

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This recipe for Chicken Enchiladas with Pumpkin sauce is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 roasted chicken, skin and bones removed, shredded
6 scallions, thinly sliced
coarse salt and ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
1 jalapeño Chile, quartered (remove ribs and seeds for less heat, if desired)
1 tsp chili powder
8 corn tortillas (6-inch)
11/2 cups (6 oz) grated, sharp white Cheddar cheese
Directions:
Directions:
1. Preheat the oven to 425º F. In a medium bowl, combine the chicken and scallions. Season with salt and pepper; set aside.
2. In a blender, puree the pumpkin, garlic,jalapeño, chili powder, 21/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of a n 8-inch square(or other shallow 2-quart) 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 cook for 5 minutes before serving.
Personal Notes:
Personal Notes:
I use the entire chicken and make extra to freeze for another time.

 

 

 

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