Mexican

Pumpkin Enchiladas

It’s pumpkin season.. aka Fall! My favorite season of the year! The first time I made these enchiladas was last year as an experiment. And well you guessed it! It was a big hit! I made them a second time for my Friendsgiving party and well.. now… today! Although the recipe has changed quite a bit from last year, I feel this year’s recipe is exactly what I was hoping for!

Enjoy these enchiladas as much my family did!

Recipe for Red Sauce: 

  • 1 Tomato Puree Can – 28 oz
  • 3-4 chipotle peppers in adobe sauce
  • 3-4 Cloves of Garlic
  • 1 cup of water

Directions

  1. Blend all ingredients together until pureed 
  2. Put ingredients in sauce pot and simmer on low for 20 minutes

Recipe for White Sauce:

  • 2 Tsp of butter
  • 2 Tsp of flour
  • 2 cups of heavy cream
  • 2 fresh Jalapeno peppers – diced
  • Pinch of salt
  • 3/4 cup of Kraft Mexican Blend of Cheese

Directions

  1. Heat sauce pan to medium heat.
  2. Add butter to the hot pan.
  3. Add flour to pan and fry up until cooked through to make a rue 
  4. Add diced jalapeno to the pan and fry for about 2 minutes. 
  5. Add heavy cream and heat through for about 10 minutes and allow to thicken.
  6. Add Mexican blend cheese to the pan. and let it simmer for another 10 minutes until the sauce thickens more. 

For Filling – Ingredients:

  • 28 oz can of Pumpkin Puree
  • 5 Shallots
  • 3 Poblano peppers
  • 1 box of button mushrooms
  • 1 1/2 tsp of Cumin Powder
  • 1 1/2 tsp of Coriander Powder
  • 1/2 tsp of Nutmeg
  • 1 1/2 tsp of Taco Seasoning
  • Salt to Taste
  • 2 Tsp of Olive Oil

Directions:

  1. Heat medium sized pan with 2 tsp of olive oil. Heat to medium heat.
  2. Add shallots to the heated pan and fry through until translucent. 
  3. Add Poblano peppers and mushrooms. Fry until cooked through
  4. Add all seasonings and allow for the seasonings to cook through for about 3 – 5 minutes. 
  5. Add pumpkin puree and heat through for about 10 minutes. Turn heat off.

To assemble Enchiladas: Makes 10 enchiladas (I used flour tortillas because I like the taste better!)

  1. Spray non-stick spray of your choice at the bottom of an oven safe pan.
  2. Add a little bit of red sauce to bottom of an oven safe pan to make a base for the enchiladas
  3. Add about the amount equal to 1 ice cream scoop into each tortilla and roll up and put the enchiladas seam side down
  4. Cover with more red sauce and white sauce. Top with Quesa Fresco cheese crumbles.
  5. Bake for 350 Deg F for about 25 – 30 minutes until tortilla ends are a bit crunchy and cheese is melted.
  6. Top with fresh cilantro!
  7. Enjoy! 🙂

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