{recipes}: pumpkin enchiladas

Ok, so I've tried to make it a goal to try new recipes and with bountiful baskets it has been SUPER easy to do that since I never know what I'm getting until I get it!  I found this recipe and it is SO easy and super good!  I am also trying to post the recipes that I'm finding and share!  Enjoy!

 

Ingredients

• 1/2 leftover rotisserie chicken, skin removed, meat shredded
• 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

1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. 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.
3. 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.
4. 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.

I used a rotissiere chicken from harmons for the meat, but I'm thinking that shredded chicken of any kind would work awesome.  I also used dried onions and garlic since I was in a hurry and they blended up super easy with the jalepeno.  I was really worried that the jalepeno would make it too spicy so I omitted the chili powder and they turned out very, very mild.  And I loved the corn tortillas, but I think flour would be super good too!!  This is a fun dinner for fall!  Thank you Martha!