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

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:

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.

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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