Back to Chicken Enchiladas with Pumpkin Sauce All Reviews for Chicken Enchiladas with Pumpkin Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Enchiladas with Pumpkin Sauce Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded 6 scallions, thinly sliced Coarse salt and ground pepper 1 can (15 ounces) pumpkin puree 4 cloves garlic, peeled 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired) 1 teaspoon chili powder 8 corn tortillas (6-inch) 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
Cook’s Notes 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).
Gallery Chicken Enchiladas with Pumpkin Sauce
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Gallery
Chicken Enchiladas with Pumpkin Sauce
Chicken Enchiladas with Pumpkin Sauce
Chicken Enchiladas with Pumpkin Sauce
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 4
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded 6 scallions, thinly sliced Coarse salt and ground pepper 1 can (15 ounces) pumpkin puree 4 cloves garlic, peeled 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired) 1 teaspoon chili powder 8 corn tortillas (6-inch) 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
Directions
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.
Cook’s Notes 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).
Cook’s Notes
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).
Reviews (16)
Add Rating & Review 82 Ratings 5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
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Reviews (16)
Add Rating & Review 82 Ratings 5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
Add Rating & Review
82 Ratings 5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
82 Ratings 5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
82 Ratings 5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
5 star values: 17 4 star values: 30 3 star values: 23 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: Unrated 11/06/2014 I have made this recipe three times and it never works for me. I am an experienced cook and have no issues with recipes in general, but somehow this one never tastes good. It's both spicy and bland at the same time. I've tried to make it work, but this recipe just isn't for me. Martha Stewart Member Rating: 4 stars 09/30/2014 Great way to use leftover tortillas. I've also made it with leftover Thanksgiving turkey. and added sauteed onion, green pepper and spinach or swiss chard. Use chicken stock in the puree instead of water or mix both. Martha Stewart Member Rating: Unrated 04/21/2013 I made this recipe for friends, and it was terrific! I'm allergic to sodium phosphate, so I substituted 2 sodium-solution-free chicken breasts. I prefer a little more zing, so next time I would double the chili powder and add the juice of a lime to the pumpkin sauce; also, I would add chopped cilantro to the chicken and onion mix. I used authentic Mexican corn tortillas (warmed 30 secs in the microwave for pliability), and they easily fit into an 8x8 pan. Martha Stewart Member Rating: 5 stars 03/19/2012 This is a keeper!! I'm a college student and my roommates and I take turns cooking dinner. All together there are usually nine of us. I tripled the recipe and didn't jalapenos, and I used about a cup less water for the sauce. They were SOO good. And heavenly for pumpkin lovers like myself. Yay!! Martha Stewart Member Rating: Unrated 12/27/2011 This was totally delicious. The only thing I would note was that this definitely didn't fit in an 8 inch square pan for me. I had to use a 9X13. I'll be making this again for SURE! Martha Stewart Member Rating: Unrated 10/04/2011 Delicious!! Enchiladas are a staple in our house, however we usually use a family recipe and they are way to hot for our 3 yr old. Thought I'd try this an alternate. They were so good, very full of flavor and our daughter love them too! I left out the jalapeno and topped them with a little sour cream. I also used 2 garlic and oregeno roasted chicken breasts and pumpkin I had roasted. If you want your tortillas not to fall apart you can lightly fry them in oil first. Martha Stewart Member Rating: Unrated 09/26/2010 I have to agree with all the "love it" comments above... I used a New Zealand White Cheddar and it. was. delicious. Martha Stewart Member Rating: Unrated 03/05/2010 Absolutely delicious. Martha Stewart Member Rating: Unrated 10/09/2009 this looks really good, but we're not fans of spicy foods. Do you think it's possible to make it mild? Woudl I just not include the jalapeno? Martha Stewart Member Rating: Unrated 06/16/2009 this was delicious! i used 2 chicken breasts instead of the roasted chicken and sauteed them with some onion, then shredded. the mixture made enough for more than 8 tortillas - so i made a second batch and froze it for later. Martha Stewart Member Rating: Unrated 03/04/2009 This is really good, but I changed the jalapen n n n o for chipotle Martha Stewart Member Rating: Unrated 02/19/2009 We roasted a pie pumpkin for this but didn't have enough pumpkin so we added a sweet potato to make up the total 15oz of pumpkin/sweet potato which was very tasty. Also, we thought the 8-inch square baking dish was too small. We used a 9x13 and used 6 8inch whole wheat flour tortillas instead. This used all the sauce and made enough for 6 servings instead of 4. I would also top with sour cream and guacamole. Martha Stewart Member Rating: Unrated 02/12/2009 i really didn't like this at all. it was edible, but i won't be making it again. i love pumpkin, but it didn't do anything for this meal -- pretty flavorless. this would've tasted better with a tomato based sauce, more like a traditional enchilada Martha Stewart Member Rating: Unrated 10/13/2008 My family really liked this. The sauce isn't overwhelmingly "pumpkiny" or at all sweet - it's just good. Yes, your corn tortillas are going to get super soft - that's the charm of corn tortillas. If you want them to hold up better, use flour tortillas, but you'll miss out on all that good sauced-filled taste. I had a little leftover sauce that I put over pasta with sage. Now I want to just keep making the sauce and finding an excuse to use it. Martha Stewart Member Rating: Unrated 08/09/2008 wow this sounds great..i'll have to give it a try! Martha Stewart Member Rating: Unrated 06/16/2008 Did anyone else's tortillas fall apart during baking? Not sure if it was a fluke, but it tasted great regardless! We loved the sauce so much i made a second batch, froze in small portions and served over grilled chicken topped with either scallions, cilantro, tortilla strips or pepitas. SO GOOD, quick, and healthy when you're not splurging on the whole enchilada!Martha Stewart Member
Rating: Unrated 11/06/2014
I have made this recipe three times and it never works for me. I am an experienced cook and have no issues with recipes in general, but somehow this one never tastes good. It’s both spicy and bland at the same time. I’ve tried to make it work, but this recipe just isn’t for me.
Rating: Unrated
Rating: 4 stars 09/30/2014
Great way to use leftover tortillas. I’ve also made it with leftover Thanksgiving turkey. and added sauteed onion, green pepper and spinach or swiss chard. Use chicken stock in the puree instead of water or mix both.
Rating: 4 stars
Rating: Unrated 04/21/2013
I made this recipe for friends, and it was terrific! I’m allergic to sodium phosphate, so I substituted 2 sodium-solution-free chicken breasts. I prefer a little more zing, so next time I would double the chili powder and add the juice of a lime to the pumpkin sauce; also, I would add chopped cilantro to the chicken and onion mix. I used authentic Mexican corn tortillas (warmed 30 secs in the microwave for pliability), and they easily fit into an 8x8 pan.
Rating: 5 stars 03/19/2012
This is a keeper!! I’m a college student and my roommates and I take turns cooking dinner. All together there are usually nine of us. I tripled the recipe and didn’t jalapenos, and I used about a cup less water for the sauce. They were SOO good. And heavenly for pumpkin lovers like myself. Yay!!
Rating: 5 stars
Rating: Unrated 12/27/2011
This was totally delicious. The only thing I would note was that this definitely didn’t fit in an 8 inch square pan for me. I had to use a 9X13. I’ll be making this again for SURE!
Rating: Unrated 10/04/2011
Delicious!! Enchiladas are a staple in our house, however we usually use a family recipe and they are way to hot for our 3 yr old. Thought I’d try this an alternate. They were so good, very full of flavor and our daughter love them too! I left out the jalapeno and topped them with a little sour cream. I also used 2 garlic and oregeno roasted chicken breasts and pumpkin I had roasted. If you want your tortillas not to fall apart you can lightly fry them in oil first.
Rating: Unrated 09/26/2010
I have to agree with all the “love it” comments above… I used a New Zealand White Cheddar and it. was. delicious.
Rating: Unrated 03/05/2010
Absolutely delicious.
Rating: Unrated 10/09/2009
this looks really good, but we’re not fans of spicy foods. Do you think it’s possible to make it mild? Woudl I just not include the jalapeno?
Rating: Unrated 06/16/2009
this was delicious! i used 2 chicken breasts instead of the roasted chicken and sauteed them with some onion, then shredded. the mixture made enough for more than 8 tortillas - so i made a second batch and froze it for later.
Rating: Unrated 03/04/2009
This is really good, but I changed the jalapen n n n o for chipotle
Rating: Unrated 02/19/2009
We roasted a pie pumpkin for this but didn’t have enough pumpkin so we added a sweet potato to make up the total 15oz of pumpkin/sweet potato which was very tasty. Also, we thought the 8-inch square baking dish was too small. We used a 9x13 and used 6 8inch whole wheat flour tortillas instead. This used all the sauce and made enough for 6 servings instead of 4. I would also top with sour cream and guacamole.
Rating: Unrated 02/12/2009
i really didn’t like this at all. it was edible, but i won’t be making it again. i love pumpkin, but it didn’t do anything for this meal – pretty flavorless. this would’ve tasted better with a tomato based sauce, more like a traditional enchilada
Rating: Unrated 10/13/2008
My family really liked this. The sauce isn’t overwhelmingly “pumpkiny” or at all sweet - it’s just good. Yes, your corn tortillas are going to get super soft - that’s the charm of corn tortillas. If you want them to hold up better, use flour tortillas, but you’ll miss out on all that good sauced-filled taste. I had a little leftover sauce that I put over pasta with sage. Now I want to just keep making the sauce and finding an excuse to use it.
Rating: Unrated 08/09/2008
wow this sounds great..i’ll have to give it a try!
Rating: Unrated 06/16/2008
Did anyone else’s tortillas fall apart during baking? Not sure if it was a fluke, but it tasted great regardless! We loved the sauce so much i made a second batch, froze in small portions and served over grilled chicken topped with either scallions, cilantro, tortilla strips or pepitas. SO GOOD, quick, and healthy when you’re not splurging on the whole enchilada!
All Reviews for Chicken Enchiladas with Pumpkin Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Enchiladas with Pumpkin Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
