Chicken Enchiladas with Pumpkin Cream Sauce

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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.

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Easy Chicken Enchilada's with Pumpkin Cream Sauce

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 scallions

Directions:

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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57 Responses to “Chicken Enchiladas with Pumpkin Cream Sauce”

  1. 51

    Christine Olivares on October 30, 2013 at 10:40 am Reply

    I made these last night and they were wonderful. Took a short cut and used rotisserie chicken instead. Came out delicious. I actually didn’t use oil on the corn tortillas just warmed them up and made sure they were soft. Reminded me of a mole sauce.

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  3. 52

    Heather on November 18, 2013 at 2:47 pm Reply

    I tried these several weeks ago, and making them again tonight. I have many dietary restrictions, and I didn’t have to modify a single thing! Yeay! Anyhoo… We used the precooked chicken, or rotisserie, just to make it a bit quicker. We also use mozzarella/cheddar mix as my DH doesn’t like Queso Fresco. The other modification was we layered the corn tortillas, instead of rolling them, and we forgot to add chicken broth, but I didn’t notice it until I looked at the recipe again later!! All in all a wonderful recipe that I will continue to make through the fall and winter! Thanks!

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  5. 53

    Raeann Baylon on April 12, 2014 at 3:10 pm Reply

    *You should take part in a contest for one of the best blogs on the web. I will recommend this site!

  6. 54

    Tara M on May 1, 2014 at 11:04 pm Reply

    These were so great! Also, forgot the chicken broth & heavy whipping cream and we used regular tortillas. We threw avocado on top! Perfection. I’m on a pageant diet, but these were still filling and fairly healthy. My pregnant best friend and I will make these again!

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