ENCHILADA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
- The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
ENCHILADAS WITH PUMPKIN SAUCE
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
Provided by troutlily
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, combine chicken and green onions.
- Season with salt and pepper, set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
- Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
- Lay tortillas on work surface.
- Mound chicken mixture on half of each tortilla, dividing evenly.
- Starting with side covered with filling, roll each tortilla into a tight log.
- Place seam side down on the layer of sauce in the baking dish.
- Pour remaining sauce on top: sprinkle with cheeses.
- 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.
- Salsa and sour cream are good condiments for this dish.
Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
ENCHILADA SAUCE
To tone down the sauce for little mouths, omit some of the chiles.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
- Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
- Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
ENCHILADAS WITH PUMPKIN SAUCE
Steps:
- Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
- Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
- planning ahead
- This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. 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, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (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. Let cool 5 minutes before serving.
More about "enchiladaswithpumpkinsauce recipes"
MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 36Calories 257 per servingCategory Dinner, Entree
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
ENCHILADA SAUCE | RECIPETIN EATS
From recipetineats.com
ENCHILADA SAUCE - JO COOKS
From jocooks.com
BLACK BEAN ENCHILADAS WITH PUMPKIN SAUCE - LIZS …
From lizshealthytable.com
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST ENCHILADAS WITH PUMPKIN SEED SALSA RECIPE
From womansday.com
HOW TO MAKE ENCHILADA SAUCE - COOKIE AND KATE
From cookieandkate.com
HOMEMADE ENCHILADA SAUCES FOR NEXT-LEVEL ENCHILADAS | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADAS WITH PUMPKIN CREAM - CHEEKYKITCHEN
From cheekykitchen.com
HOMEMADE ENCHILADA SAUCE - DINNER AT THE ZOO
From dinneratthezoo.com
PUMPKIN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST HOMEMADE ENCHILADA SAUCE RECIPE - SKINNYTASTE
From skinnytaste.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE #PUMPKINWEEK
From hardlyagoddess.com
WHAT TO SERVE WITH ENCHILADAS (19 BEST SIDE DISHES
From bakeitwithlove.com
BUBBLE N • N BUBBLE | ONLINE ORDER | ADD:20 SOUTH 2ND STREET, …
From bnnb001.m988.com
ENCHILADA SAUCE EASY RECIPE - IMMACULATE BITES TEX MEX
From africanbites.com
WINTER ENCHILADAS WITH PUMPKIN ENCHILADA SAUCE - OUR FOUR FORKS
From ourfourforks.com
HOMEMADE ENCHILADA SAUCE RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
21 OF THE BEST SIDE DISHES FOR ENCHILADAS - EATING ON A DIME
From eatingonadime.com
BEST HOMEMADE & QUICK ENCHILADA SAUCE (TOP 10 WAYS TO USE IT!)
From dinnerthendessert.com
BEEF ENCHILADAS - ONCE UPON A CHEF
From onceuponachef.com
ENCHILADA SAUCE {READY IN 15 MINUTES!} – WELLPLATED.COM
From wellplated.com
WHOLE FOOD PLANT-BASED ENCHILADAS WITH PUMPKIN SAUCE
From thefreshfig.com
EASY GREEN ENCHILADA SAUCE RECIPE - COOKIE AND KATE
From cookieandkate.com
HOMEMADE ENCHILADA SAUCE | MEXICAN PLEASE
From mexicanplease.com
PUMPKIN SKILLET ENCHILADAS WITH BLACK BEANS - SHE LIKES FOOD
From shelikesfood.com
WHAT TO SERVE WITH ENCHILADAS - 33 BEST SIDES - COOKING CHAT
From cookingchatfood.com
PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE
From tasteofhome.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - HOUSE OF NASH EATS
From houseofnasheats.com
HOMEMADE ENCHILADA SAUCE - MAMA LOVES FOOD
From mamalovesfood.com
SPICY BLACK BEAN CHICKEN PUMPKIN ENCHILADAS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BEST ENCHILADA SAUCE RECIPE - HOW TO MAKE ENCHILADA SAUCE
From delish.com
ENCHILADAS SUIZAS (CREAMY CHICKEN ENCHILADAS) + VIDEO
From aspicyperspective.com
PUMPKIN ENCHILADAS RECIPE WITH RED PUMPKIN SAUCE
From whitneybond.com
ROASTED ENCHILADA SAUCE | FEASTING AT HOME
From feastingathome.com
5 MINUTE ENCHILADA SAUCE | FEASTING AT HOME
From feastingathome.com
10 DELICIOUS SIDE DISHES FOR ENCHILADAS | ALLRECIPES
From allrecipes.com
50 FLAVOR-PACKED ENCHILADA IDEAS WE LOVE | TASTE OF HOME
From tasteofhome.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - JESSICA GAVIN
From jessicagavin.com
PUMPKIN SEED SAUCE ENCHILADAS | EASY & QUICK MEXICAN RECIPE
From mexicoinmykitchen.com
PUMPKIN ENCHILADA SAUCE - SHE LIKES FOOD
From shelikesfood.com
You'll also love