Gluten Free~ Spicy Enchiladas with Pumpkin Sauce
Here’s a saucy twist to the usual enchilada. You can prepare this dish in the morning and cover and refrigerate it until ready to bake.
Here’s a saucy twist to the usual enchilada. You can prepare this dish in the morning and cover and refrigerate it until ready to bake.
Ingredients
1/2 a roasted chicken, skin removed, meat chopped
6 scallions, thinly sliced
coarse salt and ground pepper
1 can (15 ounces) pumpkin pur
Instructions
Preheat oven to 425°. In a medium bowl, combine the chopped chicken, scallions, and salt and pepper to taste.
In a blender, place the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper. Blend until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of a shallow 2-quart baking dish.
Place mounds of the chicken mixture on half of each tortilla. Roll up and place seam side down in the baking dish. Pour the remaining pumpkin sauce over the tortillas and sprinkle with cheese. Place the dish on a baking sheet and bake 25 to 30 minutes. Let cool 5 minutes before serving.
