•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.
•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
•10 corn tortillas
•1 chicken breast, shredded
•½ cup shredded melting cheese (Mexican blend, Colby, mozzarella, Chihuahua)
In a large saucepan sauté the onion in vegetable oil.
Add the pumpkin puree, chicken broth, paprika and peppers and cook over medium heat.
Bring to a boil and reduce heat to low.
Add sour cream, cover and let it simmer for about 10 minutes stirring often.
Add salt to taste.
Heat in another pan about ½ inch of vegetable oil.
Dip the edge of a tortilla in the oil. If it sizzles the oil is hot enough to fry the tortillas.
Dip one tortilla a time for just 3 or 4 seconds per side. This will make the tortillas soft.
Place the tortillas on a plate and let them cool just enough to handle them.
Place some shredded chicken in the middle of the tortilla and fold.
Do this with the rest of the tortillas placing them on the plate where they will be finally served.
Soak them with the pumpkin sauce and top with cheese.
Serve with rice and enjoy!
Recipe by Ben's blog at http://whatscookingmexico.com/2007/12/26/warning-hot-pumpkin-ahead/