Welcome to Day 5 of Pumpkin Week. It's our last day and I wanted to end with something spicy and savory. Pumpkin is such a great ingredient that it works well both in sweet and savory dishes. So since I'm a savory type of girl... here's my pumpkin and chicken enchiladas. I shared some of these with my mother and she loved them. When ever my mother gives my food a thumbs up... it's like a gold medal dish for me. My daughter also loved these enchiladas and that was a big surprise as well since she can be picky about meat in dishes. I experimented with this dish and it was a surprising and fun dish. Hope you enjoyed pumpkin week!
Ingredients:
Chicken Poaching ingredients:
2 1/2 lbs chicken (boneless)
salt
black pepper
1 tsp garlic powder (or fresh garlic)
1 tsp cumin powder
1 tsp taco powder (optional)
enough water to cover the chicken
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Sauce and filling
1/2 bell pepper diced
1 medium onion diced
bottoms of green onions
1 stalk celery diced
2-3 cloves garlic grated
1-2 tsp cumin powder
1-2 Tbs chili powder
1/4 tsp cinnamon powder
1/2 tsp brown sugar (up to 1 tsp to taste)
chicken bullion powder to taste
1 (15 oz) can crushed tomato sauce
1 cup canned pureed pumpkin (not pumpkin pie filling)
6-10 Tortillas (corn or flour)
8 oz of shredded Cheddar or Mexican Blend Cheese
Sour cream (as desired)
Tops of green onions
Directions:
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Heat 1-2 Tbs of canola oil in a separate pan and saute onions, peppers, garlic, celery and whites of green onion. Once softened add cumin powder, chili powder, red chili flakes, salt, black pepper and cinnamon powder.
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Submerge the tortillas in some heated oil for a few seconds. This will help make the tortillas pliable for rolling and help with keeping the sauce from making them soggy. Fill the middle of
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