Last weekend was full of fun and it all started Friday night with these enchiladas.
Hot, cheesy, pumpkin goodness. Oh my were these good. I know pumpkin in an enchilada sounds weird…my husband was cautious to say the least. But pumpkin actually pairs really well with spicy things like jalapeños and these were absolutely the perfect way to start the first weekend of Fall.
They start with diced onion and bell pepper. You could really use any color bell peppers you want, but I used these because they went with the whole Fall theme, color-wise.
Saute the onion and peppers in a skillet with butter until they’re soft, about five minutes.
Add some shredded chicken to a big bowl. Mine was sort of what you could call extra shredded…I used my Kitchenaid to shred chicken for the first time and of course the Crazies had some catastrophe that caused me to walk away for probably a minute longer than I should’ve. It was all good in the end, but your chicken doesn’t need to be shredded quite this fine.
P.S. I used leftover roast chicken from dinner the night before. You could also use rotisserie chicken, or roast some chicken parts specifically to make these. If you’re using leftover chicken that seems a little dry, splash some chicken stock in the bowl at this point. Not a lot (you don’t want it soupy, obviously) but just a little stock will perk dry leftover chicken right up.
Add the sautéed onions and peppers to the bowl with the chicken.
I made sort of a last minute decision here to add in some Cotija cheese and then mixed everything in the bowl together. Cotija is like Parmesan, and you can find it in grocery store with all the other Mexican cheeses in the refrigerator section. I have a ton leftover from making this, but if you don’t have it you can leave it out or sub Parmesan. You’ll also want to add salt and pepper at this point.
Add one chopped jalapeño (seeds and stems removed) and two smashed cloves of garlic to the bowl of a food processor.
Pulse until the jalapeño and garlic are finely minced.
Add in a cup of pumpkin puree. Canned or homemade…but homemade is the bestest if you have it!
Add the spices. Chili powder, cumin, oregano.
Then add 3/4 cup of plain Greek Yogurt. I like Chobani Low-Fat Plain (the green one) for this, but Non-Fat Plain would work too. Pumpkin + Greek Yogurt give these enchiladas a big boost in the nutrition department!
Finally, add in about 1/2 cup of chicken stock to loosen up the sauce and pulse it all together. If it’s still really thick, add a little more stock until you get a pourable consistency.
Add 1 cup of the sauce to the bottom of an 8×13 baking dish.
Warm up eight small corn tortillas in the microwave until they’re steamy hot. I did mine for 45 seconds in a damp paper towel. Corn tortillas are a leeetle bit harder to roll than flour tortillas, so they need to be warm and pliable, otherwise they’ll tear when you go to roll them. Fill each tortilla with a good amount of the chicken and pepper mixture, and carefully roll them up.
Line up the rolled tortillas in the baking dish.
Spoon the rest of the sauce over the top.
Grate your cheese. About a cup or so of white cheddar. I’m really loving this one right now. Thank you Canadian friends!
Top with all the grated white cheddar and toss on another handful of Cotija or Parmesan, whichever you’re using.
Bake until the cheese is melted and bubbly, about 30 minutes.
Top with green onions and cilantro, because A. it’s purty, and B. it’s extra delish. If I had a lime I would’ve probably squeezed a little juice over the top here too.
All that’s left to do now…dig in! And enjoy!
- 3 Cups Cooked Shredded Chicken
- ½ Whole Large Sweet Onion (Such As Vidalia), Diced
- 2 Small Bell Peppers, Diced
- 2 Tablespoons Butter
- ½ Cup Grated Cotija Cheese (Or Substitute Parmesan), Divided
- Salt & Pepper, To Taste
- 1 Jalapeño, Seeded And Chopped
- 2 Cloves Garlic, Peeled And Smashed
- 1 Cup Pumpkin Puree
- 1 Teaspoon Chili Powder
- ½ Teaspoon Cumin
- ¼ Teaspoon Oregano
- ¾ Cup Plain Low-Fat Greek Yogurt (I Like Chobani)
- ½ Cup Unsalted Chicken Stock
- 8 Small Corn Tortillas
- 1 Cup Grated White Cheddar Cheese
- Sliced Green Onions, For Topping
- Chopped Cilantro, For Topping
- Preheat oven to 425. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté until soft, about five minutes.
- Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.
- Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.
- Pour one cup of sauce in the bottom of an 8×13 baking dish.
- Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.
- Pour remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted.
- Garnish with green onions and chopped cilantro.