Chicken Enchiladas with Pumpkin-Sweet Potato Sauce

This recipe is an adaption of Martha Stewart's recipe by Journey into Unschooling that I have further adapted. It has a African flavor to it. This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

1 1/2 lbs. leftover chicken, skin removed, meat shredded
6 red onions, thinly sliced
2 tea. salt
1/4 tea. black pepper
1 can (15 oz.) pumpkin puree
1 small can (15 oz.) sweet potatoes
4 cloves garlic, peeled
2 1/2 cups water
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated cheddar cheese (6 ounces)
1 quartered jalapeno pepper, if desired

Preheat oven to 350 degrees.
In a medium bowl, combine chicken and red onions. Season with 1 tea. salt and the black pepper; set aside.
In a blender, pureed pumpkin, sweet potatoes, garlic, chili powder, 2 1/2 cups water, 1 teaspoon salt. and the jalapeno, if you are using it. 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.
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.
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.

It will be easier to spoon out, if you let it cool for about 5 minutes before serving.
For my children who can't have cheese, I leave the cheese off, and they like it fine without it.
If you are serving children who are sensitive to spicy dishes, you may want to leave out the jalepeno pepper.

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