Fall means crunchy leaves, hot apple cider, and wearing fuzzy sweaters for the foggy, chilly mornings. But what else does fall mean? Pumpkins! Pumpkins on your porch or on your doorstep, and mainly, pumpkin in the kitchen! We love cooking with pumpkin for lots of reasons – it’s healthy and has such a tasty, unique flavor. We found a recipe with a new twist on chicken enchiladas that’s super easy and amazing.
Chicken Enchiladas with Pumpkin Cream Sauce
1 sweet onion, thinly sliced
2 T butter
1 1/2 C chicken, cooked and diced
1/2 C pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 t cinnamon
1/4 t nutmeg
1/4 t cumin
Dash of salt & pepper
8 corn tortillas
1 C Queso Freco, crumbled
1/4 C diced scallions
1) In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and carmelized. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat.
2) In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt, and papper. Spoon chicken mixture into the tortillas, rolling them tightly, and place into a medium-sized baking dish.
3) Once the enchiladas have been rolled, spread the pumpkin-cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in a 425 degree preheated oven for 20-25 minutes or just until the cheese begins to brown. Garnish with diced scallions before serving.