Pumpkin & Chicken Enchiladas

I know you are asking yourself, "Did I read that right?  Enchiladas with PUMPKIN??!!"

 

And I say, "YES!"

 

While reading one of my favorite blogs, The Cavender Diary, what do I see but one of my favorite all-time (not just Fall time) things in the title of a post: Pumpkin!  Therefore, I must read.  (Truth be told, I would have read the post anyway cuz I just love these guys!!  You should check them out!)

 

I give the recipe a quick perusal and it sounds enticing, plus I just so happened to have taken out some frozen chicken breasts the nite before to thaw and didn't, yet, know what I was going to transform them into for dinner!!

 

I add a few ingredients to my grocery shopping list and head to our local Save-a-Lot store that is primarily stocked with Hispanic food items (lucky us, right!), to include 2 lbs of fresh tortillas for only $1.59.

 

I followed the super-easy recipe from memory, but made a few tweaks based on my ingredients.  My modifications were:

~I didn't need to buy a roaster chicken;

~I seasoned my chicken breasts with Adobo with Pepper before roasting;

~I thought we still had some Chipotle Pumpkin salsa (from Rick Bayless's Frontera Grill line), so I didn't get any jalapeno...but I was wrong;

~I added cumin and a dash more Adobo to my pumpkin in place of the chili powder;

~I also added a small amount of flaked red pepper to the pumpkin as I didn't have the heat of the salsa or jalapenos wrapped in the tortillas.

 

We had side salads of green-leaf lettuce, celery, carrots and tomatoes.  What a delicious and nutritious meal!  And quick to make! 

 

And those of you who know me know my love, love, love of all things pumpkin, so I was thrilled to have a new way to fix it!  I will definitely be adding this to my handy-dandy cookbook!  I hope you will give it a try, too.  And don't forget to "make it your own" based on your & your families tastes! 

 

Let me know how you like it!