Enchiladas in Pumpkin Sauce

from Martha Stewart


  • 2-3 cups cooked shredded chicken
  • 6 scallions thinly sliced
  • Coarse salt and ground pepper
  • 1 can 15 ounces pumpkin puree
  • 4 cloves garlic peeled
  • 1 jalapeno chile quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 8 corn tortillas 6-inch
  • 1 1/2 cups grated sharp white cheddar cheese 6 ounces


  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.