Monday, October 8, 2012

Spicy Chicken and Pumpkin Enchiladas

Welcome to Pumpkin Week here at Ape's Eats!! Join me all week for pumpkin posts! 

Ever make something and you just want to give yourself a high five? This is one of these recipes. Double-high five worthy-4 people told me this dish was awesome and only 1 was related to me (I tricked my uncle into trying these when he stopped by real quick, I didn't let him know they had pumpkin in them until after he tried them). I got the inspiration from Martha Stewart but I tweaked the recipe to fit my needs. 

Spicy Chicken and Pumpkin Enchiladas

3 Cups shredded chicken (I used this recipe minus the taco seasoning-sooo good)
1 medium onion
2 1/2 cups grated white cheddar
8 medium sized flour tortillas
1 15 oz can of pumpkin
1 Jalapeno (seeds removed if you like it less spicy) OR 1-3 chipotles in adobo
1 1/2 cups chicken (or veggie if you are making vegetarian) broth
1 tsp chili powder (omit if you use the chipotles in adobo)
1-2 garlic cloves 
1 tsp salt if using low sodium broth

1. Preheat over to 350 degrees
2. Slice onions, melt a tablespoon of butter/EVOO over medium low heat and cook onions about 10-15 minutes until translucent.
3. While the onions are cooking, in a food processor/blender puree chicken broth, pumpkin, chili powder, garlic cloves and jalapeno until everything is mixed/chopped. Let sit.
4. In a bowl mix together shredded chicken, 1 cup of the shredded cheese and the cooked onions.
5. Divide onto the 8 tortillas and wrap. 
6. In a baking sheet, pour enough of the enchilada sauce to cover the bottom. Place rolled tortillas side by side-seam side down and then pour remaining sauce on top. Top with the remaining cheese. 
7. Cook 25-30 minutes until sauce is bubbly and cheese is golden. 

-I only have small baking pans, so I actually divided my enchiladas up, 4 in one pan, 4 in the other. 
-I might recommend doubling the sauce, depending on how saucy you like your enchiladas, this amount worked out fine, but in the future I may consider doubling it. 
-You can use rotisserie chicken, or any shredded/chopped chicken you may have but if you have time, I highly recommend using my crockpot chicken recipe (or any one similar). It is amazing, and adds amazing depth of to these enchiladas.

Hope you enjoy, stay tuned all week for more fun pumpkin posts!!!

Pumpkin Week!!
Day 2: Great-Grandma's Famous Pumpkin Bread

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