A tasty Mexican dish with a pumpkin-sauce twist!
1 small sweet onion, thinly sliced
1 small zucchini, thinly sliced
4 oz. can diced green chiles
2 boneless/skinless chicken breasts, cooked and shredded
1 cup canned pumpkin puree
1 cup chicken broth
2 tbs. taco seasoning
Dash of salt & pepper
12 corn tortillas
2 cups shredded jack cheese
1/4 cup diced scallions
-In a saucepan, warm1 1/2 tbs. oil over medium heat, then add the onion and zucchini slices.
-Saute until brown and caramelized, about 7-10 minutes.
-Add the chicken, chiles, and 1 cup cheese to the pan, stirring it to mix with the caramelized veggies, then remove from the heat.
-In a large bowl, whisk together the pumpkin, broth, taco seasoning, salt and pepper.
-Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a 9x13 baking dish.
-Once all enchiladas have been rolled, spread the pumpkin sauce over the top.
-Sprinkle generously with remaining cheese, then bake at 425 degrees for 20-25 minutes, or just until the cheese begins to brown and get bubbly.
-Garnish with diced scallions before serving.
Recipe adapted from www.cheekykitchen.com's Chicken Enchiladas with Pumpkin Cream Sauce.
TIPS and ADAPTATIONS:
-Make it vegetarian by removing chicken and adding more veggies like spinach, summer squash, and black beans.
-Add cayenne pepper to the pumpkin sauce to make it spicy!
-Make sure you buy a can of pure pumpkin puree, not pumpkin pie filling!