Chicken Enchiladas with Pumpkin Cream Sauce
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.
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 scallions
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.