Friday, October 21, 2011

Pumpkin Enchiladas

I love canned pumpkin!  Not the pumpkin pie filling-just plain pumpkin.  You can make pasta, muffins, quick breads and all manner of wonderful, healthy food from it.  It can be tough to find during the Spring and Summer, so I always stock up on it during the Fall.  It's usually on sale too.  I recently created a recipe for Pumpkin Enchiladas.  It's adapted from Hungry Girl's recipe.

It's really delicious!  Even if you are feeling a bit dubious about pumpkin in your enchiladas, please give this one a try.  You don't taste the pumpkin flavor, but you do get a rich, creamy filling that's very satisfying.  And it's packed with fiber and vitamins.  Here's how I made it:


1/2 chopped onion
Olive oil
1 cup canned pumpkin
1 small can red enchilada sauce
2 tsp. taco seasoning
Corn tortillas
1/2 cup shredded "Mexican blend" cheese


Heat oven to 375 degrees.

Pour a splash of olive oil into a skillet.  Add chopped onion and saute until onions are translucent.  Scrape onions into a large mixing bowl.

Add pumpkin, 3 tbsp. of enchilada sauce and taco seasoning to the onions.  Mix well.  Set aside.

Pour some enchilada sauce into a large, flat container (I use a dinner plate).  Dip tortillas into the sauce, coating them then place a layer of them into a 8 X 8 baking dish. 

Once the bottom of the dish is covered with tortillas, spread your pumpkin mixture evenly over them.

Dip a second round of tortillas into the sauce and lay them over the pumpkin mixture.  Pour remaining enchilada sauce over everything.  Sprinkle cheese on top and place in the oven.

Bake for 20 minutes or until the cheese is melted, the sauce is bubbling and the edges are a bit brown.

Let cool and set for about 5 minutes, then serve with sour cream.

P.S. Have you tried my regular enchilada recipe?