Pumpkin Chicken Enchiladas

8 corn tortillas

A few tablespoons of cilantro

Chicken, shredded (maybe a pound)

Optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Cheesy Chicken Enchiladas

Yummy birthday dinner for me! These were so good that I only got a picture of them in the pan... all of us snatched them up and ate them so quick I didn't get any more. Oops!

1/4 C butter/margarine
2 cloves minced garlic
1/4 C flour
1 C chicken broth
4 oz cream cheese
2 C shredded Mexican cheese, divided
1 C shredded cooked chicken
1 can (7oz, but I only use the 4oz can) chopped green chilies, drained
6 8-in flour tortillas (I used the regular 10 in and it was fine)
1/4 C chopped green cilantro (optional)
sour cream/salsa (optional)

Preheat oven to 350 degrees. Grease 9x13 pan. Melt butter in saucepan over medium heat. Add garlic, cook & stir. Add flour, cook & stir 1 minute. Gradually whisk in chicken broth, cook & stir 2-3 minutes or until slightly thickened. Add cream cheese, stir until melted. Stir in 1/2 C shredded cheese, chicken, & chilies. Spoon about 1/3 C mixture into each tortilla. Roll up, place seam side down, in prepared baking dish. Pour remaining mixture over enchiladas and sprinkle with remaining cheese. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa and sour cream.