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