Wednesday, April 4, 2012

Pumpkin Enchiladas {Gluten Free}

It's been awhile since I've posted any new recipes because it's been awhile since we've made anything new.  Just getting by with all our good 'ole standby dinners.  This week before our shopping trip I had the itch to try something new.  We've experimented with pumpkin before with our Pumpkin Chili, Pumpkin Buckwheat Pancakes, and Pumpkin Pie Bread and had wonderful success!   This pumpkin enchilada sauce has a warm mix of spices and it's savory and delicious!  When all my corn tortillas kept splitting I decided to go with layers rather than your typical rolled enchiladas, either way would work!  Everyone had seconds and cleaned their plates...a winner!  Enjoy!

Recipe: (serves 4-6)

for the filling:
4 chicken breasts (frozen is okay)
1/4 teaspoon salt
1/4 teaspoon cumin
a few twists of fresh ground black pepper
3 cups chicken broth
1/4 cup fresh cilantro, chopped

for the sauce:
1 can (15oz.) 100% pure pumpkin puree (don't use pumpkin pie filling!)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups chicken broth (reserved from chicken or from pantry)

8-10 corn tortillas (or flour)
1 cup jack cheese, shredded (optional)
cilantro for garnish

1. Prepare your chicken ahead of time (or use left over chicken from another dinner).  Combine 4 chicken breasts, salt, cumin, pepper and chicken broth in a slow cooker and cook on HIGH for 4 hrs.  Remove the chicken (SAVE the remaining broth for your sauce) and shred using two forks.
2. Add cilantro to the shredded chicken and a few tablespoons - 1/4 cup of broth if it seems at all dry.  Stir to combine.
3. In a medium bowl combine pumpkin puree, garlic powder, salt, pepper, chili powder, cumin and reserved 1 1/2 cups of chicken broth and whisk until well combined.
4. Spread 1 cup of sauce on bottom of large 13x9 baking dish.  Here you can either stuff some chicken and a tablespoon of sauce into a tortilla and roll them all up traditional enchilada style or go the easy way like me...tear four tortillas in half and lay them in your dish covering the sauce.
5. Dump half of the chicken mixture on top of the tortilla layer then dollop on 1 cup of sauce over the chicken.
6. Repeat with a second layer...torn tortillas, then the rest of the chicken, then spread all the remaining sauce on top of that.  Top with shredded cheese.
7. Bake at 425'F for 20 minutes until heated through and the cheese is melted and bubbling.  Garnish with cilantro and serve hot along side a fresh green salad.

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