Pumpkin Enchiladas

Pumpkin and mexican food is not something that you usually associate with one another.  These Pumpkin Enchiladas make you wonder why they are not best friends.  Get ready for a fall taste bud explosion!  This is one of my favorite meals!

A story first and I’ll explain how this relates to enchiladas.

Before I became a mom, I thought kids ruined perfectly wonderful adult lives.  I was scared of having a family. I believed that my whole existence would suddenly become cooking, cleaning and never having an outside life again. I was 26, my husband wanted kids  and I constantly found ways to deflect the conversation.

That changed when my hubby and I took a trip to Colorado to visit his cousins, Silvia and Doug.  They had a one-year-old son with tons of energy.  One night in fact, their son took all the pots and pans out of the kitchen cupboards and banged them together with the loudest clangs and booms that you had to yell over the clamor to talk.

But it didn’t bother me.  The kitchen was full of happiness, not stress.  Silvia and Doug’s lives were still vibrant with kids.  They traveled and they were even working together to start their own business.

One night, Silvia made enchiladas.  The meal was delicious! Being totally overwhelmed by life, I asked how she could even find the time to make meals like this.  I was also amazed that I didn’t see a cookbook in sight.

She responded that the enchiladas were so incredibly easy because she used cooked rotisserie chicken, tortillas and canned enchilada sauce.  She could assemble this meal in less than 5 minutes.  

In one trip, I decided to start trying to conceive and acquired a killer recipe.

I took the enchilada recipe and made it again.  And again.  And again. 

This is by far my favorite variation.  All you need are a few ingredients.

Instead of canned enchilada sauce, I use a can of pumpkin, spices and water to mix my own sauce in a blender.

I buy cooked chicken from the deli section (that’s already pre-shredded) and mix it with a few chopped scallions.  I then roll that mixture in whole wheat tortillas.

Place each in a baking dish.

Smother with sauce.

And sprinkle with cheese.I then pop it in the oven and remove pure deliciousness.

And the leftovers taste even better!  Truly one of my favorite meals to eat.

And one of the easiest recipes to make. 

Recommended Posts

Pumpkin Pie Smoothie

Green Chili Chicken Enchilada Casserole – Freezer Meal