SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
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 ENCHILADAS
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
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
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
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 CHEESECAKE ENCHILADAS
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
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
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
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
ENCHILADAS WITH PUMPKIN SAUCE
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
Provided by troutlily
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, combine chicken and green onions.
- Season with salt and pepper, set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
- Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
- Lay tortillas on work surface.
- Mound chicken mixture on half of each tortilla, dividing evenly.
- Starting with side covered with filling, roll each tortilla into a tight log.
- Place seam side down on the layer of sauce in the baking dish.
- Pour remaining sauce on top: sprinkle with cheeses.
- Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
- Let cool 5 minutes before serving.
- Salsa and sour cream are good condiments for this dish.
Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
ENCHILADAS WITH PUMPKIN SAUCE
Steps:
- Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
- Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
- planning ahead
- This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
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