Thursday, December 8, 2011
Gluten Free Pumpkin Chicken Enchiladas
This fast became my favorite meal after my mother-in-law made it a couple months ago. It is SOOOOO GOOOOOOD!
I like my food spicy, so I made some minor additions to this Martha Stewart original.
10 corn tortillas
A bunch of fresh cilantro
2 cans of diced green chilies
2 jalapenos with seeds
6 oz. shredded pepper jack cheese
4 cloves of garlic
15 oz, can of pumpkin puree
1 teaspoon of chili
1/2 teaspoon cumin
2 teaspoons of salt
1/4 teaspoon of pepper
1 can of corn
1 can of black beans
1 1/2 cup chicken broth
What To Do:
Step 1: Pre-heat your oven to 375 degrees.
Step 2: Blend together a generous pinch of cilantro, jalapenos, garlic, pumpkin puree, chili powder, cumin, salt, pepper and chicken broth.
Step 3: Spoon about a cup of the pumpkin sauce the bottom of your casserole dish and spread to cover the entire bottom.
Step 4: Strain the corn and black beans and mix together in a large bowl along with the cans of diced green chilies and cooked chicken (Your chicken can be shredded, cut into cubes or as I like to make it chopped in the food processor).
Step 5: Spoon the chicken, bean and corn mixture into the tortillas and place them seam down into the sauce cover dish.
Step 6: Saturate the dish of tortillas with the remaining pumpkin sauce and sprinkle with cheese. As a finishing touch, add springs of cilantro sporadically over the cheese.
Step 7: Bake for 20-25 minutes until cheese is browning and bubbly. Let cool for 10 minutes before devouring!
A dollop of sour cream or sprinkle of Trader Joe's Chili Pepper Sauce is awesome with this!!!