Pumpkin Enchiladas

 

Theme: Savory Pumpkins

Reviewed by: Tortnado

Ingredients:

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 1 tablespoon garlic, minced
• 2 jalapenos, diced (I left the seeds in for some heat but you could take them out)
• 2 cups sausage ( you could use chicken, shrimp, I made 2 with salmon for me)
• 1 can diced green chilies, 4 ounces
• 1 tablespoon ranch dressing mix
• 1 can pumpkin, 15 ounces
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 10-12 corn tortillas
• 1 cup Queso Fresco, crumbled

1. In a large skillet, melt the butter, add the onion and saute until translucent (about 5 minutes).  Next, add the jalepenos and garlic and cook for another 2 minutes.  Add the sausage, green chilies and ranch dressing mix and stir everything to combine.  
2. While that is heating through, combine the pumpkin, heavy cream, chicken broth, chili powder, garlic powder, cumin, salt and pepper in a bowl. Whisk to combine and spread a little bit of the sauce on the bottom of your pan.
3. Take your corn tortillas and fill each one with around 2 tablespoons of the sausage mixture. Wrap and arrange in casserole dish, seam side down (I used 8 tortillas during this step).  Top the enchiladas with the remaining sauce, and crumble your Queso Fresco on top.  
4. Bake for 25-30 minutes, until warm and bubbling.