Pumpkin And Chicken Enchiladas Food

PUMPKIN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine shredded chicken, sour cream and scallions. Season generously with salt and pepper to taste; set aside.
• In a blender, puree pumpkin, garlic, jalapeño, chili powder, chicken broth, cinnamon, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of sauce in the bottom of baking dish.
• Pour a second cup of sauce onto a plate, this will be for dipping your tortillas in.
• One at a time dip each side of the tortillas in sauce, fill with about 1/3 cup of chicken mixture, roll and place seam side down in baking dish. Repeat until all 9 tortillas are filled and rolled.
• Pour remaining sauce on top of rolled enchiladas covering evenly and sprinkle with cheese.
• Bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
• Top with sliced avocado, cilantro, and more green onion if desired. Serve with more sour cream.

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.

PUMPKIN AND CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
• Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

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.

PUMPKIN CHEESECAKE ENCHILADAS

Steps:

• Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
• Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
• Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
• Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

PUMPKIN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
• Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
• Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!