Friday, November 7, 2008

Chicken Enchiladas with Pumpkin Sauce and my Mom's Chicken Enchilada Casserole


Certain things are just really hard to photograph, like little kids and dinner. I don't like taking pictures of casseroles or certain types of foods because the photo just doesn't do justice to how good the dish tastes. At least you know these 2 taste better than they look. Plus the darkness is really coming too early.
Anyway, on to the food. I saw the recipe for Enchiladas with Pumpkin Sauce on Clara's blog, I heart food 4 thought. I thought they sounded interesting and I am always looking for ways to use pumpkin besides dessert. Don't get me wrong, I love pumpkin desserts, but I think pumpkin is really versatile.
My mom has a really quick chicken enchilada recipe that everyone in our family loves and I had a ton of cooked chicken in the fridge, not to mention pumpkin, so I made these both on the same night. I knew I would like the pumpkin sauce, but wanted to give some of the pickier eaters a little variety, plus they both rewarm well, so more leftovers for everybody.
I added some shredded zucchini and black beans to the enchiladas with pumpkin sauce to up the veggie value because I love beans and shredded zucchini pretty much melts into anything (I always use it is spaghetti sauce, etc). I was a little bit skeptical of the pumpkin sauce because it was a little thin, but it cooked up beautifully. So, ignore the pics and make some enchiladas!

Enchiladas with Pumpkin Sauce from Everyday Food: Good Food Fast, found on I heart food 4 thought
1/2 rotisserie chicken, skin removed, shredded
1 small zucchini, shredded
1 1 /2 cups black beans, rinsed and drained
6 scallions, thinly sliced
1-15oz can pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile (remove ribs and seeds for less heat if desired)
1 tsp chili powder
8 corn tortillas
1-1/2 cups grated sharp white cheddar cheese
Preheat oven 425F
In a medium bowl, combine the chicken, zucchini, black beans, and scallions. Season generously with salt and pepper, set aside.
In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour 1 cup of sauce in the bottom of an 8-inch square or other baking dish.
Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down in the baking dish.

Pour the remaining sauce on top; sprinkle with cheese. Place dish on baking sheet; bake until cheese is golden and sauce is bubbling, about 25-30 minutes. Let cool 5 minutes before serving.
my Mom's Chicken Enchilada Casserole
2 cups cooked, shredded or cubed
1 10-oz can cream of chicken soup
1 small can evaporated milk
1 or 2 4.5-oz cans, chopped green chiles (depending on how hot you want it)
salt and pepper
corn tortillas ( I also make these with flour tortillas, which my hubby prefers)
shredded cheese
Preheat oven to 375 degrees. In a bowl, combine chicken, cream of chicken soup, evaporated milk, and green chiles. Spoon 1 cup of the sauce on the bottom of a casserole dish. Layer corn tortillas on top. Sprinkle with shredded cheese. Continue layering sauce, tortillas, and cheese, until the casserole dish is full. I usually end with tortillas on top and then sprinkle a little cheese on the very top. Bake for 20-30 minutes, until bubbly and warmed through. Let sit for 5 minutes before serving.
Coming up next- Artsy-Foodie's Spaghetti Squash and Quinoa Bake

16 comments:

priscilla said...

those look yummy!! i know, sometimes the picture just doesn't show how good the food really is!

Cathy said...

OMG!!!!! I LOVE LOVE LOVE your new look, Mary Ann! I mean, I loved the old one too, but your new blog design is just do fun! And these enchiladas look amazing - and I actually have some leftover pumpkin in my fridge. Maybe tonight? Do you know that I went to make your butternut squash pasta with shallots last night and forgot about (and therefore burned) the butternut squash that was in the oven? I am starting to think that there is something wrong with me.

Aggie said...

I love your new look Mary Ann!! I actually saw it on Hannah's blog and it immediately caught my eye and then I realized it was your!!!

The colors, the design, it's awesome and so you!

Enchiladas look yummy too of course!

Bridgett said...

Your new look is absolutely darling! It is so bright and welcoming. Ah, I love enchiladas and could probably eat them at every meal. The pumpkin sauce sounds like a brilliant twist on the original. Very impressive.

Emily said...

These sound incredible! Thanks for passing on the recipe. We're having a comfort food recipe contest and would love to have you enter one of your favorite recipes! Check out the contest at MarxFood.com

Craving Ellie in My Belly said...

The new CEiMB website!

Emily said...

Oh yummy recipe! I love using pumkin in about everything! You always have such great ideas! I LOVE your blog makeover! Cute, Cute!

CB said...

Loving the new blog makeover! That banner is just too cute. Glad you enjoyed the pumpkin enchiladas!
/Clara

Mary Ann said...

Priscilla- Glad you are with me on this one! Thanks for coming by!

Cathy- so sad about the squash!! You should throw these together tonite. Super easy!

Aggie- Thanks so much! I love the new look too and after I saw what she did with yours, I went for it!

Bridgett-Thanks- the pumpkin did add a little something special to these!

Emily- Thank you so much. I love the new design and the enchiladas!

CB- I really need to thank you! I have gotten so many great recipes from your blog. Yummy!

webbie said...

Love the new look! I've given you an award and a meme! Enjoy!

Laura said...

Cute new layout! Also FYI, I also got my Pier 49 $40 the other day in the mail.

Steph said...

I love your new design! My blog is in desperate need of a makeover.. I don't even have a header! I agree, some dishes are more difficult to photograph, but you did a great job with your pics!

Heather Bankhead said...

mare---this looks awesome. how in the world did you do this? teach me? i think i will make your pumpkin enchiladas this week! i need to start experimenting with the whole pumpkin puree from scratch lalalla before thanksgiving.
xo

camillamccammon said...

Mare-
I love your blog makeover, it is amazing, and I get tired just looking at all the deliciousness you make. You amaze me.

Anne said...

That looks like a wonderful dinner and I LOVE the new look on the blog- wow!

Heather Bankhead said...

i was just getting on here to get the recipe to make this, and then i remembered that BRAZIL DOES NOT HAVE TORTILLAS. isn't that crazy? argh!
i guess i can make them, but i don't want to get too far ahead of myself.