Okay, so I know my last post had pumpkin in it too, but I LOVE pumpkin and finding new and delicious ways to use it beyond bread (although I am actually making that today!! HA!), is a lot of fun!!
This dish is super easy and quick, especially if you use a rotisserie chicken! My family loved it, especially my kids, which is a great way to start introducing them to pumpkin or trying different things! My husband and I like spicy food, so we ate ours with jalapeno ranch and pickled jalapenos, versus the kids with their sour cream. It warms up great for left-overs too…if you have any!!!
Let me know what you think and as always…HAPPY COOKING!!
- 1- 15 oz. can pumpkin
- 2 tsp. ground cumin
- 4 garlic cloves
- 1 ½ tsp. salt
- 1-16 oz. jar HERDEZ Salsa Verde
- 1 large onion, chopped
- ½ cup chicken broth
- ¼ cup fresh cilantro leaves
- 1 Tbs. jalapeno chili, chopped
- 4 cups shredded cooked chicken (I just used a rotisserie)
- Non-stick spray
- 12-6 inch corn tortillas
- 2 cups Monterey Jack Cheese, shredded (8 oz.)
- Sour cream
- Pickled jalapenos (optional)
- Additional salsa (optional)
Preheat oven to 400*F. In a medium bowl, combine pumpkin, 1 tsp. cumin, half of the garlic and ½ tsp. salt; set aside.
For the sauce, in a blender or food processor, combine the tomatillo salsa, onion, broth, cilantro, jalapeno and remaining 1 tsp. cumin, the remaining garlic and remaining 1 tsp. salt. Cover and blend until smooth.
Place shredded chicken in a large bowl. Add ¼ cup of the sauce and toss gently to coat.
Lightly coat a 3-qt. rectangular baking dish with cooking spray. Spread ½ cup of the sauce in the bottom of the dish.
Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, ½ cup of sauce, and ½ cup cheese.
Repeat layers. Top with the four remaining tortillas, the remaining sauce, and the remaining cheese.
Baked, covered with foil, for 20 minutes. Uncover; bake for about 15 minutes or until bubbly around the edges. Let stand for 5-10 minutes (good time to make the salad), before serving. If desired, serve with sour cream, pickled jalapenos and salsa.