Chicken Enchiladas with Pumpkin Cream Sauce
48 comments »
There’s a reason moms don’t rule the Top 10 Pop Music Charts. While rocking it with the kids in the car tonight , I realized how tantalizing it is to sing about California gurls, Dynamite, and hitting the clubs with a posse of bejewled gangsta buddies. Seriously. Bejweled anything is cool.
A lot cooler than the songs I’d be writing this week, if I were a Pop Artist. There’d be a song about walking the kids to school in my sweatpants. It would mention my inability to shower before noon, and the state of my unkempt cuticles.
There’d be a song about dirty dishes, dirty car, dirty laundry. My songs would be dirty, duh. I’d be to Pergo floors what Kesha is to love and tik toking. I’m totally hard core like that.
I’d have an anthem song, for shizzle. One of those Black-Eyed Pea get up and get down dealios. Because, that’s what I do all night anyway. Might as well lay a track about it. Kiss the kids down for bed, then they get up. Down to bed, smooch, squeeze, tuck. They get up. Down. Up. Down. Up. There’s definite rhythm there.
Then, there would be a song about Pumpkin Enchilada’s. Because I made them for dinner tonight and they pretty much rock. Come to think of it, such a song deserves a spot on the Pop Charts. It can be like La Cucarracha for our generation. It would be injustice if I didn’t pursue my Art, my Passion, my Pumpkin Enchilada song.
Beyonce, Katy, Gaga. Here I come.
Easy Chicken Enchilada's with Pumpkin Cream Sauce
A simple, earty take on traditional enchiladas. The pumpkin cream enchilada sauce is every so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. If you've never used Queso Fresco, you're in for a treat. It's a fresh, mild Mexican cheese which can be found in the deli. In this recipe, it's gentle flavor beautifully compliments the rest of the meal. While you can substitute it with Monterey Jack, I definitely recommend sticking to this recipe as is for pure, tastebud pleasure.
Ingredients:
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallionsDirections:
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and 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 tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.
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www.sutumesarellemekarisma.com on October 6, 2010 at 12:09 am
It's pumpkin season all around the world and i love it! Very practical experience thanx for sharing!
Châtaigne on October 6, 2010 at 1:54 am
Very good idea ! I like it ^^ Thanks for this recipe !
cookies and cups on October 6, 2010 at 6:44 am
These look and sound so great!!
I am singing about making this wet weather go away!!!
monica on October 6, 2010 at 7:58 am
can't get queso fresco here. we can get cheddar, but it tastes like mozzarella… however we have pumpkin year round, so i'm thinking i might have to improvise.
also, i tried to sing/rap your easy chicken enchiladas with pumpkin cream sauce lyrics, but it just doesn't flow. but then again, it could just be me. i have no rhythm – fo shizzle.
Joseph's Grainery Recipes on October 6, 2010 at 11:14 am
I'm loving your yellow dish…I think I need some more colorful bakeware!
marla {family fresh cooking} on October 6, 2010 at 4:38 pm
I could not agree more, these pumpkin enchiladas are absolutely worth a song. A Billboard Top 10 as a matter of fact. I will also take your suggestion to stick with the queso fresco. Great recipe :)
stacey on October 6, 2010 at 6:44 pm
We had this for dinner tonight and I am so glad I gave it a try. My husband and kids liked it, I loved it and I will definitely make it again!! I used cheddar on top and whole wheat tortillas and it was amazin'! Love your site.
savvy_homegirl on October 6, 2010 at 6:52 pm
Can't wait to hear the song, but first I can't wait to try these!! :) Mmmmmmmmm
Tara Dawn on October 7, 2010 at 5:52 am
These look fabulous! Thanks :)
Courtney on October 7, 2010 at 6:45 am
Yum! I never would've thought to put pumpkin with enchiladas, but I love the idea.
Lauren on October 7, 2010 at 9:08 am
LOVE the idea of topping enchiladas with pumpkin sauce… I may try this with black bean & pumpkin (or sweet potato) enchiladas. Thanks for the idea!
Angie on October 7, 2010 at 9:52 am
These look so good Brooke, your amazing!
Carolyn Jung on October 7, 2010 at 9:52 am
Beautiful looking enchiladas. And the pumpkin makes them so wonderfully seasonal. Now, this is one Halloween dish I'd happily scarf up over candy. ;)
Cherine on October 7, 2010 at 10:54 am
Your enchiladas are mouthwatering!
Cookie on October 7, 2010 at 11:22 am
We love Enchiladas at our house and I can't wait to try this! What a great fall dish!
Soumya on October 7, 2010 at 11:49 am
yum! looks delicious and very tempting ….
screwdestiny on October 7, 2010 at 1:49 pm
So I freaking love pumpkin anything. But I'm not sure about these…I think I may just have to make them and hope that you can prove me wrong!
my boyfriend cooks for me on October 7, 2010 at 2:03 pm
This is such an interesting combination – I never would have thought of pairing a pumpkin sauce with chicken enchilladas.
Nicole on October 7, 2010 at 10:49 pm
Oooh, I'd be signing too if I were making these!
Lori on October 10, 2010 at 6:18 pm
Oh I am so with you about the up and down beat. Goodness my kids are tucked in several times a night. I am thinking that when they are teenagers I may pay them back. Get up kids – oh sorry – false alarm… get up kids, oh sorry false alarm. Am I cruel?
And I am so with you about these pumpkin enchiladas. Delicious.
Patty on October 11, 2010 at 8:54 am
What a great idea for enchiladas! Love it. :)
Anonymous on October 11, 2010 at 6:26 pm
I enjoyed this dish – I thought it had a great and surprising flavor profile!
Next time I think I would add 1/8 t. of cayenne, chile powder, or serve with hot sauce to taste.
I have a question about the corn tortillas drying out – mine did, should I have fried them beforehand? Is there a less tedious or healthier way?
Theresa on October 13, 2010 at 7:13 am
Yo homey…wat up? Geez my boys would be proud…or embarassed lol. Making this tonight…looks wonderful. Thanks so much for what you do. :D
Theresa on October 21, 2010 at 8:36 pm
Not a total family favorite but I LOVED it. The pumpkin cream was so smooth and the Queso Fresco…wow. I'm eating the last little bit right now and I will make it again. Yes, they ate all of it. I run a this is your dinner, I'm not a short order cook kind of home…lol. Thanks for the recipe!
mrsblocko on July 22, 2011 at 4:32 pm
I made this and wrote about it here. I think I screwed this up by not using queso fresco. Or maybe I had expected traditional enchilada taste? Either way something went south on this dish for me.
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Evangeline on October 18, 2011 at 3:33 am
This will be a staple in our family cookbook. I used turkey so it will come in handy after Thanksgiving. I had to stop my husband from eating all of it. Thank you for all the great pumpkin ideas!!!!
Katie on October 26, 2011 at 4:45 pm
This looks too good to be true!
Debra Van De Rostyne on October 28, 2011 at 1:29 pm
This looks so good!
diane on November 5, 2011 at 1:10 pm
these were wonderful. i used real baked pumpkin from a leftover dish and chopped up some and threw them in the enchilada. yummy!
Susan on November 19, 2011 at 6:53 pm
These turned out wonderful. Will be making these again. Thank you for sharing.
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Sarah on December 11, 2011 at 3:45 am
I made this dish tonight, and it was great! I love innovative dishes, and this is definitely one of them. I added chili powder, poppy seeds and cayenne pepper to the chicken/onion mix and I added black beans as well. I added cayenne to the pumpkin cause for added depth in flavor. I highly recommend using the queso fresco cheese, because it was amazing! If you have never made enchiladas before, make sure you prepare the tortillas in some way first (warm them up so they are more malleable), otherwise they will break and fall apart. Amazing dish!!!
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jennifer on September 24, 2012 at 6:07 pm
anyone have any ideas of what sides i can serve with this???
Cooking Ripe! on September 27, 2012 at 11:35 am
Who doesn’t love an enchilada and who doesn’t love pumpkin? PERFECT pairing and I can’t wait to try it.
Here’s a quick and easy way to make homemade pumpkin puree so you don’t have to use canned: http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/
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Rebecca on October 24, 2012 at 10:43 am
@Lauren, or anyone who has input…did you try this with black beans or sweet potatoes instead of chicken? The idea of pumpkin enchilada sauce intrigues me, but I don’t do meat. If you have tried with alternatives, please let me know what modifications you made. Thanks!!
Alissa on October 31, 2012 at 11:05 am
I’ve made them with a mix of chicken and black beans, and they were great. I’m sure just black beans would work just as well!
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Emily G. on November 6, 2012 at 11:30 am
Looks delicious! I will swap the chicken for some pinto beans and then I’ll be good to go! Can’t wait!
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