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Chicken Enchiladas with Pumpkin Sauce Recipe Info
Total Time: 1 Hours, 15 Minutes
Recipe Yields: 8
Ingredient Tags: avocado black pepper chicken breasts chicken broth cilantro leaves cloves garlic Corn corn tortillas Cotija cheese cumin FLOUR TORTILLAS green chili’s Green Onions jalapeno chili KOSHER SALT Monterey Jack cheese olive oil pumpkin puree salsa verde sour cream water
⇓ Scroll down to see full recipe instructions. ⇓
Chicken Enchiladas with Pumpkin Sauce Recipe
- 3 cups chicken breasts, boneless, poached, and shredded
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups corn, fresh or canned
- 5 tablespoons green chili’s, canned diced mild, 4 ounces
- 3 tablespoons green onions, thinly sliced
Green Chili Cream Sauce-
- 1/2 avocado
- 3/4 cup salsa verde, 7 ounces
- 1/4 cup sour cream
- 15 ounces pumpkin puree, (1 can)
- 3 cloves garlic, peeled
- 1 jalapeno chili, quartered (remove ribs and seeds)
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups chicken broth
- 1 cup water
- 8 corn tortillas, or flour tortillas (about 6-inch round)
- 1 1/2 cups monterey jack cheese, grated, 6 ounces
- cotija cheese, as needed for garnish
- cilantro leaves, as needed for garnish
- 1 tablespoon green onions, for garnish
Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F. Cook chicken until the center of the meat reaches 160°F on an instant-read thermometer, 15 to 18 minutes.
Transfer to a plate, cover with plastic wrap and let the chicken breasts cool in the refrigerator. Once cool, shred chicken and reserve.
Preheat oven to 425°F.
In a large sauté pan heat olive oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add corn and sauté until cooked through or warmed for canned corn, stirring frequently. Add the diced chili’s, and stir to combine. Add the shredded cooked chicken and 3 tablespoons sliced green onions, stir to combine. Reserve until ready to fill the enchiladas.
Green Chili Cream Sauce-
In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth and water until smooth. Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Lay tortillas on work surface; mound chicken mixture on half of each tortilla and dividing evenly, about 1/3 cup of filling. Roll up tortillas; place, seam side down, in baking dish.
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. Garnish enchiladas with 1 tablespoon green onions, cilantro, and cotija cheese. Serve with green chili cream sauce.
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