Pumpkin enchiladas

These pumpkin enchiladas Jon and I made last night were SO good and I couldn't wait to share the recipe. Once again, thank you Pinterest for introducing me to so many kick butt recipes. This one comes from Meals and Moves.

12 tortillas
1 10 oz can red enchilada sauce
2 cups pumpkin puree (canned pumpkin)
1 lb ground or shredded meat 
1/2 onion, diced
2 cloves garlic, minced
2 1/2 tbsp cumin
Dash of chili powder
Small bunch of chopped cilantro
Shredded colby jack cheese 
Plain Greek yogurt, sour cream or cottage cheese
(yeah I forgot the cheese!)
1. Saute the onion and garlic in a deep pan over medium heat while browning the meat in a separate pan
2. Add the enchilada sauce and pumpkin to the onion/garlic pan and stir to combine
3. Add your cumin and chili powder (the more chili powder, the spicier! I just did a little dash)
4. Meanwhile, chop the cilantro (about 1/4 cup) then add to the sauce mixture
5. Pour 75% of the pumpkin sauce over the meat and stir to combine
6. Fill each of the 12 tortillas with the meat/sauce mixture and roll up and line in a baking dish
7. Pour the non meat sauce (the remaining 25%) over the enchiladas and top with shredded cheese
7. Bake at 350 degrees for 15 minutes or until cheese is melted and enchiladas look crispy
8. Top with Greek yogurt, sour cream or cottage cheese and enjoy! 



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