Pumpkin Enchiladas

For this recipe I roasted my own chicken, cut up first, and skin removed. I sprinkled salt and pepper on it, as well as a spice mix that basically consists of paprika, cayenne, thyme and grill seasoning. But a rotisserie chicken has worked beautifully for me for the last 4 years I’ve been making this dish.

Ingredients:

1/2 a roasted chicken, light and dark meat, shredded

2 poblano peppers, sliced in half, seeds removed

4 cups mozzarella cheese

1 can (15oz) pumpkin puree

1 cup water or prepared butternut squash soup

1 jalapeno

4 cloves of garlic

1/2 cup-3/4 cup onions, roughly chopped

4 fresh sage leaves

2 sprigs fresh rosemary

6 sprigs fresh thyme

2 teaspoons cayenne

2 teaspoons paprika

a squeeze of fresh lime

salt and pepper

8 flour tortillas

4 green onions, finely chopped

Directions:

Roast the peppers in a 375 degree oven for about 20 minutes. I put mine in while the chicken was roasting, and they got nicely colored.

While roasting the peppers, shred your cheese if you bought it in a brick like I did.

In a food processor, combine the roasted poblanos, garlic, onions, the jalapeno (roughly chopped and seeds removed if you desire a milder heat) as well as the fresh herbs and spices. It should look like a thick paste. Add in the butternut squash or water until the consistency is a little runnier, more like that of enchilada sauce.

Taste it. What does it need? I found a little more pepper and the squeeze of fresh lime did the trick. Gauge the heat. If you like it hotter, add more cayenne or even some hot sauce from your fridge (by the way… it tastes pretty good right about now, doesn’t it?)

Build the enchiladas:

In a square baking dish, about 8×8, spread a little bit of the sauce on the bottom of the pan.

Take a flour tortilla, put about 1/4 cup of cheese down, 1/4 cup shredded chicken, and a sprinkle of green onion. Roll it up and set the tortilla up against an edge in the pan, seam side down.

Once you have all the tortilla rolls in the pan, spread the rest of the sauce over the tortillas, and top with the remaining cheese and chopped onions. Bake at 350 for 20 minutes. Serve with sour cream and extra hot sauce.

Oh, and be safe with this cheesy delicious dish… it’s addicting.

Hot out of the oven...

...and right on to my plate!

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