Hello! I haven't posted in forever! School and dance have kept me busy 24/7 but don't worry I am still making time for creating new meals in the kitchen. Today's recipe is probably the best dinner recipe I have ever made. I was craving enchiladas all week and I finally got a chance to bake up a batch. (Thank you fall break!). Speaking of fall, I just had to add a little pumpkin because.....well do I really need a reason to add pumpkin?!
Pumpkin Chile Chicken Enchiladas:
Sauce recipe adapted from Skinny Taste
Sauce:
1-1/2 cups tomato sauce
1/2 cup chicken broth
2 tsp minced garlic (2 cloves)
1/4 cup of pumpkin puree
1 tbsp chiles in adobe sauce
shake of cumin and chili powder
Add garlic to a hot sautee pan and cook until slightly brown. (do NOT overcook) add the rest of the ingredients and cook on high until sauce boils. Turn down the heat and let simmer for about 10 minutes. Set aside.
Chicken Mixture:
2 poached chicken breasts (Or rotisserie)
1 yellow pepper
1 clove garlic
1/2 cup diced canned tomatoes
1/4 cup chicken broth (more if needed)
3-4 tbsp pumpkin puree
1/4 cup cilantro
shake of cumin and chili powder
1 tbsp chile peppers in adobe sauce
7-8 corn tortillas
1/3 cup mozzerella cheese
Heat skillet and spray with nonstick spray. Add garlic until slightly brown. Add chopped yellow pepper and sautee for about 3 minutes or until soft. Add rest of ingredients and mix well. Cook for about 3-4 minutes. Add a few spoonfuls of the sauce from earlier to a glass baking dish. Next take a corn tortilla and fill with chicken mixture. Roll and place into pan until chicken mixutre is gone (there might be some leftover). Add more sauce on top (I didn't end up using all of it) and top with mozzerella. Cover with tinfoil and bake at 400 for about 15 minutes. Enjoy!
Sauce:
1-1/2 cups tomato sauce
1/2 cup chicken broth
2 tsp minced garlic (2 cloves)
1/4 cup of pumpkin puree
1 tbsp chiles in adobe sauce
shake of cumin and chili powder
Add garlic to a hot sautee pan and cook until slightly brown. (do NOT overcook) add the rest of the ingredients and cook on high until sauce boils. Turn down the heat and let simmer for about 10 minutes. Set aside.
Chicken Mixture:
2 poached chicken breasts (Or rotisserie)
1 yellow pepper
1 clove garlic
1/2 cup diced canned tomatoes
1/4 cup chicken broth (more if needed)
3-4 tbsp pumpkin puree
1/4 cup cilantro
shake of cumin and chili powder
1 tbsp chile peppers in adobe sauce
7-8 corn tortillas
1/3 cup mozzerella cheese
Heat skillet and spray with nonstick spray. Add garlic until slightly brown. Add chopped yellow pepper and sautee for about 3 minutes or until soft. Add rest of ingredients and mix well. Cook for about 3-4 minutes. Add a few spoonfuls of the sauce from earlier to a glass baking dish. Next take a corn tortilla and fill with chicken mixture. Roll and place into pan until chicken mixutre is gone (there might be some leftover). Add more sauce on top (I didn't end up using all of it) and top with mozzerella. Cover with tinfoil and bake at 400 for about 15 minutes. Enjoy!
Now go do yourself a favor and cook up a batch of these pumpkin enchiladas!
Maddie
Maddie