Pumpkin Enchilada's

We got some pumpkins from a ward members garden and since its too early to keep them for Halloween we decided to puree them. So far I have only pureed one and it made a TON! I have been making pumpkin recipes all weekend and tonight's dinner was definitely blog worthy.


Pumpkin Enchilada's:

Ingredients:
1 large sweet onion thinly sliced
1 1/2 chicken, cooked and diced
2 tablespoons butter
1 cup pumpkin puree
1/2 cup heavy cream
1/2 chicken broth
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cumin
dash of salt and pepper
8 flour tortillas
1 cup Queso Fresco, crumbled

Directions:
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown.



Compliments of Cheeky Kitchen