Serves: 8 Delicious savory chicken enchiladas with pumpkin roja sauce are sure to be a new family fall favorite dish!
INGREDIENTS:
Pumpkin Sauce
1, 14 ounce can pure pumpkin puree
⅔ cup sour cream
1 ½ cups vegetable broth
2 chipotle peppers in adobo
1 tsp garlic powder
1 ½ tsp chili powder
2 tsp paprika
1 tsp oregano
½ tsp cumin
1 tsp salt
½ tsp pepper
Enchiladas
8, 6 inch corn tortillas
1 ½ pounds cooked chicken, shredded
4 oz Rizo Bros Oaxaca cheese, shredded
Cilantro, for garnish
Jalapeno, for garnish
Lime, for garnish
PREPARATION:
Preheat the oven to 375 degrees Fahrenheit.
In a blender, combine all of the pumpkin sauce ingredients and blend until completely smooth.
In a 9×11” baing dish, pour about 1-2 cups of sauce into the bottom of the pan and spread evenly.
Roll your enchiladas by putting a generous amount of filling into each corn tortilla, and place the rolled enchilada fold side down. Repeat with the remaining chicken and tortillas.
Pour the remaining pumpkin sauce over the top of the enchiladas evenly. Sprinkle the shredded oaxaca on top.
Bake for 25-30 minutes or until bubbling and the cheese is melted. Garnish with cilantro, jalapeno, and lime if desired.
