Enchiladas in Pumpkin Sauce
I get those daily emails from Martha Stewart, you know, all 15 of them. I can’t really tell you why because I rarely even open them but a few weeks ago this recipe came. It sounded fun but I deleted the email anyway. A few days later, I’m flipping through Everyday Food and there it was again. I’ve owned this book for probably a year and never even noticed the recipe so I figured it was a sign. A sign from the pumpkin gods.
I regretted making these as soon as I began. I’ve always made enchiladas with a saucy inside. This was just chicken and green onions. Then I ran out of chicken and had to use some diced ham for a couple of the enchiladas. THEN I got scared of the pumpkin. My beloved pumpkin. It looked disgusting.
But then I tried it. And I wondered why it was good. I kept thinking that the next bite would be gross. Then the next bite. Then the next. And it never was. The ham was a giant mistake but the chicken ones were great. I still would’ve like some sauciness inside the enchiladas but I’ll give that a try next time.