Chicken and Pumpkin Enchiladas

I've said it before and I am sure I will say it again, I feel like I am in a dinner rut. So I asked my husband to pick out one of the many cookbooks that I have and I would pick a recipe out of it to make over the weekend. The book my husband picked was Everyday Food, by Martha Stewart. Of course I found more than one recipe, it's amazing how you can pick up a cookbook and realize how many recipes you haven't tried. And here I am complaining that I don't know what to make.  Not only did I find tonight's dinner but something for Football Sunday too. 

One of the great things about this cookbook is that it is divided by seasons, and what a great season fall is... so many choices. I had just so happened to buy a few cans of pumpkin puree the other day, they were on sale so I stocked up. I was hoping to find a recipe to use it up.  So as I am stumbling through the cookbook I came across a great Pumpkin recipe. It is slightly different on the website, using Rosemary Thyme Chicken instead of shredded rotisserie Chicken. 


Spicy Pumpkin Enchiladas

I have been meaning to try an enchilada recipe and when I came across this with the pumpkin I knew it would be a hit. As usual I changed the recipe slightly for our personal tastes and let me tell you it came out amazing.The combination of the sweet pumpkin and spicy enchilada sauce were warm and comforting on a cold night. 



Shosh's Version of Spicy Pumpkin Enchiladas 

Items needed: 
Baking Dish
Blender

• 1/2 Rotisserie Chicken , white and dark shredded  
• 2 scallions, sliced thin
• salt and pepper 
• 1 can pumpkin puree
• 4 cloves garlic
• 1/2 can enchilada sauce
• 2 cups water
  
• 1 tsp chili powder
• 6 corn tortillas
• 1 1/2 cups shredded Mexican cheese, or cheese of choice
  

Preheat oven to 425 degrees

• In a bowl mix shredded chicken, scallions then season generously with salt and pepper 
  
• In blender, puree pumpkin, garlic, chili powder, 1/2 can of enchilada sauce, 2 cups water, 2 tsp salt, 1 tsp pepper, making sure to hold top of blender as it will be quite full. Pour 1 cup of sauce in the bottom of 8 inch baking dish.
• Lay tortillas on work surface and spread chicken mixture on half of tortilla dividing evenly. Roll up tortillas and place seam side down in baking dish. 
• Now the original recipe called to pour the rest of the sauce over tortillas, but it would have been too much for my liking so I poured 2 more cups and reserved the rest for future use. 
• Spread top with the cheese and bake until cheese and sauce are golden and bubbly 25 to 30 minutes . Let cool 5 minutes before serving. 

As always eat and enjoy!!