Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos  and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalapeños, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¾ cup plain low-fat Greek yogurt
  • ½ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8×13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks

Maple Dijon Chicken with Cauliflower Potato Mash

This was my stove-top last night. To the left the chicken was simmering away in a sauce that’s sort of a spin on honey mustard and oh-so good. I had just added the cooked potatoes to the cauliflower and they were waiting to get pureed. In the back green beans were steaming.

a busy stovetop

These fresh herbs came out of my garden and transformed dinner for sure. The cauliflower potato mash wouldn’t have been the same without the slight-oniony flavor of the chives. The parsley added a nice freshness to the tangy chicken and the rosemary went into the maple dijon sauce the chicken cooked in.

rosemary, parsley and chives

I always forget to take pictures of the finished product (part of the reason I haven’t posted for awhile) but I did snap one pic before digging in!

maple dijon chicken

Maple Dijon Chicken

  • about 1.5 pounds boneless-skinless chicken thighs
  • 1/3 cup dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • kosher salt and freshly ground pepper to taste
  • chopped fresh parsley for serving

Method

  • Heat a large skillet over med-high heat with a little EVOO. Salt and pepper the chicken thighs and cook on one side until a good sear develops.
  • In the meantime mix the remaining ingredients in a small bowl. Flip the chicken over and add the sauce. Turn the heat down to med/med-low and cook for about 15-20 minutes, basting with the sauce from time to time.

slightly adapted from Table For Two Blog

And now for the mash!

Cauliflower Potato Mash

  • 1 head cauliflower, cut into florets
  • 5 small russet potatoes
  • 1 cup chicken stock
  • 1/4 cup half-n-half
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons (or so) chopped fresh chives, for serving

Method

  • Peel and dice the potatoes and place them in a pot with just enough water to cover them. Cook until fork tender, drain.
  • Meanwhile add the cauliflower florets into a large skillet with the chicken stock. Cover and bring to boil and simmer until soft.
  • When the cauliflower and potatoes are done add the potatoes into the skillet with the cauliflower. Add the half-n-half, salt and pepper. Using an immersion blender, blend until chunky. If mixture is too dry add a slash of chicken stock. Top with chives when serving. No butter needed but it can be added if you wish!