Pumpkin Crunch Recipe Recipe For Enchiladas

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PUMPKIN ENCHILADAS



Pumpkin Enchiladas image

Pumpkin enchiladas put a great fall spin on the traditional Mexican dish, made with a simple red pumpkin sauce & filled with your choice of soyrizo, chorizo, cheese or veggies!

Provided by Whitney Bond

Categories     Main Course

Time 35m

Number Of Ingredients 22

1 tbsp olive oil
½ red onion (diced)
½ green bell pepper (diced)
12 oz pork chorizo or soyrizo
½ lb tomatoes (chopped)
15 oz pumpkin puree
2 cloves garlic (minced)
2 jalapeños (de-seeded and sliced)
8 oz can tomato sauce
4 oz can diced green chilies
1 tsp cumin
1 tsp chili powder
1 tsp nutmeg
½ tsp cayenne pepper
½ tsp cocoa powder
½ tsp dried oregano
6 large flour tortillas
2 cups cheddar cheese (shredded)
cilantro
sour cream
avocado
sliced jalapenos

Steps:

  • Preheat the oven to 350°F.
  • Add the olive oil to a large skillet over medium-high heat.
  • Once warm, add the onions and bell peppers.
  • Cook for 5-7 minutes then add the chorizo, or soyrizo, and cook for an additional 4-6 minutes, then set aside.
  • Prepare the sauce by adding the chopped tomato, pumpkin puree, garlic, jalapeños, tomato sauce, green chilies, cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg to a blender or food processor and puree.
  • Now get everything lined up on your countertop, the sauce, chorizo, tortillas and cheese.
  • Cover the bottom of a 9 inch x 13 inch baking dish with a thin layer of sauce.
  • Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
  • Spoon a small amount of the chorizo mixture into the middle and top with a sprinkle of cheddar cheese.
  • Roll the tortilla up, then repeat the above 5 more times.
  • Take any remaining sauce and pour it over the top.
  • Top the enchiladas with the remaining cheddar cheese.
  • Place in the oven and bake for 15-20 minutes.
  • Remove from the oven and top with the optional toppings of your choice.

Nutrition Facts : Calories 321 kcal, Carbohydrate 29 g, Protein 14 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 713 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

PUMPKIN ENCHILADAS



Pumpkin Enchiladas image

From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!

Provided by PescatariYum

Categories     < 30 Mins

Time 20m

Yield 2 enchiladas, 2 serving(s)

Number Of Ingredients 11

2 corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pumpkin
1/3 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1 slice fat-free cheddar cheese, halved
1 1/2 tablespoons taco sauce
1 teaspoon taco seasoning mix
salt and pepper
nonfat sour cream
chopped scallion

Steps:

  • Preheat oven to 400 degrees.
  • Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
  • Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
  • Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
  • Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
  • Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
  • Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
  • Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN SEED ENCHILADAS



Pumpkin Seed Enchiladas image

Delicious and good use of pumpkin seed following pumpkin carving.. This recipe is from Wine Enthusiast Magazine

Provided by Sondra Beth

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

8 cups water
2 bone-in chicken breasts
2 garlic cloves, sliced
2 sprigs fresh thyme (or 1/2 teaspoon dried)
12 corn tortillas
6 ounces queso fresco, crumbled
1 cup shelled raw pumpkin seeds
1 tablespoon vegetable oil
2 jalapeno peppers, seeded and chopped
1 medium onion, chopped
3 garlic cloves, minced
1 1/2 lbs tomatillos, chopped (8 medium)
1/4 cup fresh cilantro
1 teaspoon salt
lime wedge (optional)
cilantro, and (optional)
sour cream, for serving (optional)

Steps:

  • Bring water to boil in a large saucepan. Add chicken, garlic and thyme; cover and simmer until chicken is cooled through, about 15-20 minutes. Remove chicken and cool, then shred the meat. Reserve 1 cup of water for the sauce.
  • Heat a large skillet over medium. Add pumpkins seeds, stirring frequently, until they become fragrant and golden, but not brown (about 5-10 minutes). Set seed aside to cool.
  • Add vegetable oil to skillet and heat. Add jalapenos, onion, garlic and tomatillos; cook until softened, about 8 minutes. Place pumpkin seeds, tomatillo mixture, cilantro and 1 cup of reserved water in blender and blend until smooth. Return sauce to pan and season with salt. Cook on low heat for 10 more minutes.
  • Combine chicken with about a cup of the sauce and half the cheese. Fill tortillas with chicken mixture. Roll up and place seam side down in a 9 x 13-inch glass pan. Repeat with remaining tortillas. Pour remaining sauce over and spread until all tortillas are covered.
  • Sprinkle queso fresco onto enchiladas and bake for 25 minutes at 350°F Serve with lime wedges, cilantro and sour cream.
  • Wine suggestion: Cabernet Franc.

Nutrition Facts : Calories 381.5, Fat 19.9, SaturatedFat 4, Cholesterol 30.9, Sodium 452.6, Carbohydrate 35.1, Fiber 6.5, Sugar 6.1, Protein 19.9

SURPRISE, IT'S PUMPKIN! ENCHILADAS



Surprise, It's Pumpkin! Enchiladas image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 11

1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 1/2 tablespoons taco sauce
1 teaspoon taco seasoning mix
2 large corn tortillas
3/4 cup red enchilada sauce, divided
1 slice fat-free Cheddar cheese, halved
1/4 cup shredded fat-free Cheddar cheese
Salt and black pepper, optional
Fat-free sour cream, optional
Chopped scallions, optional

Steps:

  • Preheat oven to 400 degrees F.
  • Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
  • Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
  • Spray a baking pan with nonstick spray and set aside.
  • Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
  • Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
  • Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
  • Bake in the oven until enchiladas are hot, about 8 minutes.
  • Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
  • Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN CRUNCH



Pumpkin Crunch image

Yummy pumpkin dessert. Serve with whipped cream.

Provided by kkitchen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
3 eggs
1 ½ teaspoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
  • Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
  • Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 48.8 g, Cholesterol 72.9 mg, Fat 18.1 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 9.3 g, Sodium 396.4 mg, Sugar 36.1 g

PUMPKIN CHEESECAKE ENCHILADAS



Pumpkin Cheesecake Enchiladas image

You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 12

1 (15 ounce) can pumpkin puree
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
¼ cup brown sugar
1 (3.4 ounce) package instant cheesecake-flavored pudding mix
2 teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
12 (6 inch) flour tortillas
¼ cup unsalted butter, melted
1 (8 ounce) container whipped topping, thawed
⅓ cup caramel sauce
¼ cup cinnamon graham cracker crumbs

Steps:

  • Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
  • Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
  • Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
  • Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
  • Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g

PUMPKIN AND CHICKEN ENCHILADAS



Pumpkin and Chicken Enchiladas image

Quick and easy enchiladas. Easy way to sneak pumpkin into a recipe! Before serving, top with sour cream and salt and pepper.

Provided by Erica08

Categories     Chicken Enchiladas

Time 45m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can canned pumpkin
1 (12 fluid ounce) can fresh green salsa (salsa verde)
12 ounces shredded cooked chicken meat
2 cups shredded Mexican blend cheese, divided
8 (6 inch) corn tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
  • Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

Nutrition Facts : Calories 773.8 calories, Carbohydrate 77.2 g, Cholesterol 127.6 mg, Fat 30.8 g, Fiber 15.7 g, Protein 51.4 g, SaturatedFat 17.5 g, Sodium 1848.7 mg, Sugar 10.1 g

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