Chicken Enchiladas With Pumpkin Sauce Recipes

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F. Cook until the center of the meat reaches 160°F, about 15 to 18 minutes.
• Transfer the chicken to a plate, cover with plastic wrap, and let them cool in the refrigerator. Once cool, shred and reserve.
• Preheat oven to 425°F.
• In a large sauté pan heat olive oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add corn and sauté until cooked through or warmed for canned corn, stirring frequently. Add the diced chili's, and stir to combine. Add the shredded cooked chicken and 3 tablespoons sliced green onions, stir to combine. Reserve until ready to fill the enchiladas.
• In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
• In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce in the bottom of a baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla and dividing evenly, about ⅓ cup of filling. Roll up tortillas; place seam-side down in the 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 the dish cool for 5 minutes before serving. Garnish with 1 tablespoon green onions, cilantro, and cotija cheese. Serve with avocado cream topping.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
• Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and saute until soft, about 5 minutes. Add the green chilies during the last minute.
• In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
• Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
• Sprinkle with the green onions, chopped cilantro, and avocado, and serve.

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• 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.
• 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.
• planning ahead
• This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, combine chicken and green onions.
• Season with salt and pepper, set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
• Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
• Lay tortillas on work surface.
• Mound chicken mixture on half of each tortilla, dividing evenly.
• Starting with side covered with filling, roll each tortilla into a tight log.
• Place seam side down on the layer of sauce in the baking dish.
• Pour remaining sauce on top: sprinkle with cheeses.
• 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.
• Salsa and sour cream are good condiments for this dish.