I doubled this recipe for a Halloween dinner for 8 and served it with a big green salad. If doubling the recipe use a food processor or process pumpkin sauce in two batches.
This recipe serves 4, two small enchiladas per person.
- 1 package of 8 small corn tortillas
- 2 Tbsp butter
- 1/2 whole Vidalia (sweet) onion, diced
- 2 small green bell peppers, diced
- 3 cups cooked, shredded chicken*
- 1/2 cup grated parmesan cheese, divided
- salt and pepper
- 1 jalapeno pepper, seeded and chopped
- 2 cloves peeled, smashed garlic
- 1 cup pumpkin puree
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- 3/4 cups plain greek yogurt OR sour cream
- 1/2 cup unseasoned chicken stock
- 1 cup grated cheddar cheese
- green onions
- fresh cilantro
*Using skinned, deboned, cooked rotisserie chicken, 1 chicken is usually about 2 cups of shredded meat. Or cook boneless, skinless chicken thighs in the oven and chop meat when cool enough to handle.
Preheat oven to 425 degrees F.
Melt butter in a skillet over medium heat.
Add onion and bell peppers.
Sautee until soft (5 minutes) and then add shredded cooked chicken, stir till warm through.
Turn heat to low.
Add 1/4 cup parmesan cheese, salt and pepper to taste. Mix. Remove from heat and set aside.
In food processor or blender, mince together: chopped jalapeno and garlic. Add:
pumpkin puree, chili powder, cumin, oregano, yogurt or sour cream, chicken stock.
Pulse to combine.
Pour 1 cup of sauce from food processor in the bottom of an 8 x 13" baking dish.
Heat tortillas in microwave just till warm and pliable (about 40 seconds).
Quick method: Lay tortillas flat on top of sauce to cover bottom of dish,overlapping tortillas to cover. Spread chicken mixture on tortillas. Top with another layer of warm tortillas, then the rest of pumpkin mixture and top with grated cheese and parmesan.
Traditional method:
Spoon 1/2 cup of chicken mixture onto each tortilla.
Roll up tortillas and lay in pan seam side down.
Pour remaining sauce over tortillas.
Top with grated cheddar and remaining 1/4 cup parmesan cheese.
Bake 25-30 minutes at 425 degrees F or until cheese melts.
If cheese melts and browns before pan bubbles and looks heated through, tent with foil.
Garnish with green onions and chopped cilantro just before serving.
Sprinkle with salt OR hot sauce.
Serve with extra sour cream if desired.
