Main Dishes Salsas and Sauces — By Ben on 26 December 2007
Pumpkin Enchiladas

Pumpkin enchiladasAfter making a pumpkin cake a couple of weeks ago, I had some pumpkin puree left that I needed to use. If you have read this blog before maybe you’ve noticed that I am a big pumpkin fan who is always trying to make new and interesting things with this delicious fruit. So I came up with the idea to make an spicy dish with it and, voila!, these pumpkin enchiladas were born. I wasn’t too sure about how they were going to turn out, but they were surprisingly tasty. Jon looked at them first like they were from another planet, but as soon as he had a bite he couldn’t stop eating them.


Pumpkin Enchiladas
Author: 
Recipe type: Main
Cuisine: Mexican
Serves: Makes 10
 
•As with all these spicy recipes, you can adjust the amount of peppers to your liking. The amounts I used were for a mild sauce. •You can use pork, beef and even vegetables as the filling for the tortillas. I always make chicken enchiladas since that is another one of my favorite ingredients. •Sour cream is optional. You could also use it on top of the enchiladas if you want to taste it in every bite. •I served these enchiladas with some lemon pepper rice that also turned out to be very good. I will post the recipe in the future.
Ingredients
  • •½ onion, finely chopped
  • •1 cup pumpkin puree
  • •2 cups chicken broth
  • •1 tsp ground chipotle adobado pepper
  • •½ tsp ground paprika
  • •½ tsp crushed red pepper
  • •½ cup sour cream
  • •salt
  • •10 corn tortillas
  • •vegetable oil
  • •1 chicken breast, shredded
  • •½ cup shredded melting cheese (Mexican blend, Colby, mozzarella, Chihuahua)
Instructions
  1. In a large saucepan sauté the onion in vegetable oil.
  2. Add the pumpkin puree, chicken broth, paprika and peppers and cook over medium heat.
  3. Bring to a boil and reduce heat to low.
  4. Add sour cream, cover and let it simmer for about 10 minutes stirring often.
  5. Add salt to taste.
  6. Heat in another pan about ½ inch of vegetable oil.
  7. Dip the edge of a tortilla in the oil. If it sizzles the oil is hot enough to fry the tortillas.
  8. Dip one tortilla a time for just 3 or 4 seconds per side. This will make the tortillas soft.
  9. Place the tortillas on a plate and let them cool just enough to handle them.
  10. Place some shredded chicken in the middle of the tortilla and fold.
  11. Do this with the rest of the tortillas placing them on the plate where they will be finally served.
  12. Soak them with the pumpkin sauce and top with cheese.
  13. Serve with rice and enjoy!

 

enchiladas

 

 

Here is the recipe for some green enchiladas if you are not sure about these pumpkin ones

Buen provecho!

Tagged as:

Related Articles

About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(11) Readers Comments

  1. Those sound delicious Ben! Yum! I love how you have been making such wonderful dishes with Pumpkin!

    • I love pumpkin hmmmmm

  2. Hi! It’s my first time on your blog, and i’m glad i found it! this looks like an interesting way of suing up pumpkin, though I’d have to skip the chicken as I’m a vegetarian:)

    I’m enjoying your blog and hope to come back for more…Happy Holidays!

    • Welcome to this humble space and thank you for your comment. You could change the chicken for some potatoes, or some veggies. My mom used to make enchiladas with some kind of mashed potatoes when there was not meat available. I love enchiladas :D

  3. Another great use for pumpkin. Keep em coming Ben.

    • Thank you Peter I love pumpkin I have to find new ways to cook it

  4. This is so awesome! I adore pumpkin, and seeing new and different uses for it is the best. BTW, your Daring Bakers submission pushed me over the edge–I finally joined!

    • We should start a lovers pumpkin club or something. It be awesome if we collect all our pumpkin recipes together, doncha think?

      And congratulations on becoming a Daring Baker. I am looking forward to seeing your next entry! :D

  5. Vaya vaya, Ben! These look gourgeous!!!! Hope you had a great Xmas time! I’m back blogging but going away for New Years celebration tomorrow…. Soooooooo, Have a great NEW YEAR 2008!!! See you then!

    • Thank you Núria. I will try to post my answers sooner. This year I am trying to be more organized with this new blog adventure, but I wish you a Belated great New year :D

  6. My daughter just told me that a lady came through her line yesterday buying pumpkin for Pumpkin enchilada's and I told her she must have been mistaken. She swore the lady said enchilada's so I googled it and found your recipe. Now I want to try them! Thanks for posting it. Looking forward to your lemon pepper rice post. :0)

Leave a Reply