Chicken Enchiladas with Pumpkin Cream Sauce
Hi everyone. How are you all feeling today?
I'm fine. Guess what! It's December, which means it's almost Christmas, and it's almost the end of the year.
I like this time, in all its dark and quiet (and of course indoors, all the holiday cheer). All still, all just waiting for that big day, your next chance.
Another year to fix that thing you meant to fix, but haven't gotten around to yet.
Whoa nelly. I'm jumping the gun on my New Years musings. Best slow down for now.
I hope you're all staying warm this winter, by firesides and gas furnaces, with delicious foods a bubble on your hearth (we all need a hearth, right?).
Chicken Enchiladas with Pumpkin Cream Sauce (from Cheeky Kitchen)
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.