I had a menu ready to post for the week then we all took turns getting sick and I didn't end up cooking any of them, except this because we had some friends over. I know the pumpkin sounds really scary but it works. One of our all time favorite main dishes.PUMPKIN ENCHILADAS
3 chicken breasts cooked and shredded
6 scallions, thinly sliced
salt and pepper
1 can pumpkin puree
1 can drained, rinsed, black beans
4 garlic cloves, peeled
1 jalapeno chili, quartered (remove seeds and ribs for less heat)
1 tsp. Chili powder
8 corn tortillas
11/2 cups grated sharp white cheddar cheese
Preheat oven to 425°. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 21/2 C. water, 2 tsp. Salt, and ¼ tsp. Pepper until smooth. Pour 1 C of sauce in the bottom of an 8 in. square baking dish.
Put down a layer of tortillas, chicken, cheese, then sauce. Repeat, finishing with tortillas then, pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 minutes before serving.
Serve with tortilla chips if you think it needs a little crunch. Also, sour cream and salsa.
The Tomato, Corn and Avocado Salsa I found on Allrecipes.com I could actually bathe in it, it is so good. It is a great compliment to any Mexican dish.
