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
- Blend all ingredients together until pureed
- 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
- Heat sauce pan to medium heat.
- Add butter to the hot pan.
- Add flour to pan and fry up until cooked through to make a rue
- Add diced jalapeno to the pan and fry for about 2 minutes.
- Add heavy cream and heat through for about 10 minutes and allow to thicken.
- 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
- Heat medium sized pan with 2 tsp of olive oil. Heat to medium heat.
- Add shallots to the heated pan and fry through until translucent.
- Add Poblano peppers and mushrooms. Fry until cooked through
- Add all seasonings and allow for the seasonings to cook through for about 3 – 5 minutes.
- 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!)
- Spray non-stick spray of your choice at the bottom of an oven safe pan.
- Add a little bit of red sauce to bottom of an oven safe pan to make a base for the enchiladas
- Add about the amount equal to 1 ice cream scoop into each tortilla and roll up and put the enchiladas seam side down
- Cover with more red sauce and white sauce. Top with Quesa Fresco cheese crumbles.
- Bake for 350 Deg F for about 25 – 30 minutes until tortilla ends are a bit crunchy and cheese is melted.
- Top with fresh cilantro!
- Enjoy! 🙂