Pumpkin-Chicken Enchallidas

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!!

Casserole ingredients:

  • 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)

Directions:

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.

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