Tuesday, November 6, 2012

Chicken Enchiladas with Pumpkin Cream Sauce

I really got into the Halloween spirit this year by adding a pumpkin-y twist to your average chicken enchilada. Shredded chicken and carmelized onions are rolled up into corn tortillas and smothered in a pumpkin cream sauce, then topped with queso fresco. I took a risk by serving these at my Halloween dinner party this year, even though I had never made these before. I was in luck, because they were an absolute hit, and will definitely be serving these for years to come.

Chicken Enchiladas with Pumpkin Cream Sauce


  • 1 sweet onion, thinly sliced
  • 2 tbsp. butter
  • 3 cups chicken, cooked and diced or shredded
  • 1 cup canned pumpkin
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cumin
  • salt and pepper to taste
  • 16 corn tortillas
  • 1 ½ cups queso fresco
  • ½ cup diced scallions

Preheat the oven to 425 degrees F.

In a saucepan, melt the butter over medium heat. Add the onion slices and sauté until they turn brown and are caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized 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 tortillas, rolling them tightly and placing them in a large casserole or baking dish. Once all of the enchiladas have been rolled, spread the pumpkin crea, sauce over the top. Sprinkle generously with queso fresco.

Bake in the oven for 20-25 minutes, until the cheese begins to brown. Garnish with scallions before serving.

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