Enchiladas, even Better,
Put them together = Mind Blown
Plus, this is a quick and easy diner.
Start with a whole roasted chicken from the grocery store. It’s already seasoned, cooked and probably warm……and that speeds this process right along.
After removing the skin (sure it’s delicious, but no one wants a big fork full of skin in their food) shred about a breast and a half by just pulling the meat apart with a fork.
The Mexican grocery store in our neighborhood has hand-made, fresh tortillas all day long.
I went with white corn. 30 tortillas for a buck fifty….AND they are still warm.
Lay out a few tortillas and add a handful of the shredded chicken and diced jalapenos to each.
Don’t be afraid of jalapenos.
The pumpkin is mellow, and the jalapenos will be just a nice sharp complement to every bite.
Fresh are great, but I prefer pickled jalapenos for this recipe. We call them “Nacho Slices” here in Texas. They should be crisp, and not soft.
Dice them finely, on a plastic board, and sprinkle a few on top of the shredded chicken.
Then add a big fat pinch of freshly grated medium cheddar cheese.
It is an absolutely perfect accompaniment for pumpkin and jalapenos.
Roll your filling up in the tortilla nice and tight.
And line all the filled tortillas, fold side down, in a Pyrex baking dish.
Should make about 8.
For the pumpkin enchilada sauce,
- 1 16 Ounce Can Pureed Pumpkin
- 2 Crushed Garlic Cloves
- 1 Tsp Smoked Chili Powder
- Salt, Pumpkin Needs Salt
Spread the pumpkin mixture across the top of the rolled tortillas with a spatula.
I just cover the top 90% of the tortilla rolls.
Then a huge layer of grated medium cheddar cheese.
Bake at 350 for about 30 minutes.
Until the cheese is melted and the enchiladas are hot through out.
Enjoy with a side salad and nice dark autumn beer.
Ohhhh, Mind Blown,