Grub: Spicy Enchiladas with Pumpkin Sauce

Before The Prof and I embark on our week without "white" carbs from The 4-Hour Body, I decided to make this recipe tonight for Sunday Supper. Hello? Sooooo delicious! Prep time is minimal, since you use a rotisserie chicken (although you could use one that you roasted yourself, if so inclined...but why all that effort?) Also, corn tortillas don't really "roll" so you might want to do more of a layered casserole vibe like I did. Finally, with the jalapeno with seeds and chili powder, this dish brings some heat; if you want a mellower trip south of the border, eliminate either or both.

Oh, and you can assemble and refrigerate for up to eight hours before "cooking" (which is really just heating in a 425 degree oven for 25 minutes.)

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Spicy Enchiladas with Pumpkin Sauce (from Martha Stewart)

Ingredients
    •    1 rotisserie chicken
    •    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
    •    8 corn tortillas (6-inch)
    •    1 1/2 cups grated sharp white cheddar cheese (6 ounces)

Directions
- 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. 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.

(note: GRATZIE to The Dairy Queen for sending along this recipe!)

Comments

[Melissa]

Love this recipe before and have made it many times!! There are tricks to get the corn tortillas pliable enough to roll... microwave for 30-45 seconds in a wet paper towel (only do 2 or 3 at a time though). But the casserole works too!