This is my friend, Elizabeth
I love this picture because it goes so well with the recipe she shared with me! (Seriously, she is nine months pregnant and just as beautiful as ever!)
If you have a "meat and potatoes" kind of guy like I do. . . DO NOT TELL HIM WHAT IS FOR DINNER UNTIL AFTER HE TAKES A BITE OF THIS DISH! :-) I did that with Nate and he LOVED this recipe! (but if he had heard that he was having enchiladas with pumpkin sauce BEFORE he took a bite, it wouldn't have been pretty!)
- Serves 4
- 1/2 roast or rotisserie chicken, skin removed, meat shredded
- 6 scallions, thinly sliced
Course salt and fresh ground pepper
- 1 can (15 ounces) pumpkin puree
- 4 garlic cloves, peeled
- 2 jalapeno chile, quartered (with the seeds and ribs removed)
- 1 teaspoon chili powder
- 8 corn tortillas (6 inch)
- 1 1/2 cups (6 ounces) grated sharp white Cheddar cheese **Also important to use this kind of cheese - otherwise won't taste the same
1. Preheat oven to 425F. In a medium bowl combine the chicken and scallions. Season generously with salt and pepper. Set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2&1/4 cups water (I would just use 2 cups of water), 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8 inch square baking dish (or other shallow 2-quart baking dish)
3. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla into a tight log; place seam side down over the sauce in the baking dish.
4. Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.