These Pumpkin Enchiladas are a delicious and festive American dish made for the Autumn season. If you haven’t made these yet, you must!! These Pumpkin Enchiladas are savory and so addictive, you will make them all season long!
Ingredients and Variations
Ingredients: Enchiladas – Flour tortillas, pumpkin, onion, garlic, onion powder, garlic powder, chipotle chili powder, nutmeg, salt and pepper. Sauce – Butter, flour, garlic, chicken broth, evaporated milk, onion powder, garlic powder, nutmeg, salt and pepper.
Monterey jack cheese
Variations: Corn tortillas can be used in place of flour, Use your choice of cheese and seasonings. Sage can be added to the filling if desired. Jalapenos can be added to the filling for a pop of heat if desired, as well as cayenne pepper.
Pumpkin Enchiladas
4
EnchiladasIngredients
- Enchilada Filling
1 pint Canned Pumpkin or 1 cup pumpkin puree
1/2 white onion, chopped
4 cloves garlic, minced
1 Tbsp Butter or olive oil
1/2 tsp chipotle chili powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 tsp onion powder
1 tsp garlic powder
- White Enchilada Sauce
2 Tbsp butter
4 cloves garlic
2 Tbsp All purpose flour
1 1/2 cups chicken broth
1 12oz can Evaporated milk
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp grated nutmeg
1 tsp salt
1/2 tsp pepper
- Everything Else
8 oz Monterey jack cheese, shredded
4 6 inch flour tortillas
Directions
- Heat oven to 350°
- Make the filling – cook onion and garlic in butter, add in pumpkin and seasonings, cook until soft, Mash and set aside to cool.
- Make sauce – Mert butter in pot with garlic, sprinkle with flour and cook for 2 – 3 minutes and whisk in broth and milk, add in seasonings and cook until slightly thickened.
- Divide filling between the 4 tortillas sprinkle in 2 tablespoons of shredded cheese, roll tortillas and place into a 9 x9 baking dish seam side down. Pour sauce over all the enchiladas and sprinkle with remain cheese.
- Bake at 350° for 25 – 30 minutes until golden and bubbling.
