Wednesday, November 14, 2012

Pumpkin Cream Enchiladas


The love affair continues. It started with these, continued with these, and nearly ended with these, my favorite enchiladas ever. I had actually made these specific enchiladas earlier in the fall, but I didn't love them. I was so excited for them, but felt they fell flat. They had so many positive things going for them, but really felt that the recipe missed the mark.


I decided to give them another shot, making changes where I felt the original fell short. I felt I redeemed them, punching up the flavor with a quick brine and adding black beans to stretch the filling. This was one meal we all enjoyed, and it will be making plenty of appearances on our table from now on.

Pumpkin Cream Enchiladas
(Adapted from Cheeky Kitchen)

2 T. butter
1 yellow sweet onion, sliced
2 c. cooked chicken, shredded (See note)
15 oz. black beans
Salt and pepper, to taste
1/2 c. pumpkin puree
1/2 c. heavy cream
1/2 c. chicken broth
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. cumin
8-10 corn tortillas
1 c. Monterey Jack cheese
1/4 c. chopped green onions

Note: I prepared the chicken first with a quick brine, 1 gallon cold water and 1/2 c. kosher salt, for 2 hours. I followed this by poaching the chicken and shredding in my KA mixer.

Heat oven to 375* F. In a large skillet, melt butter over medium-high heat. Saute onion slices until soft, approx. 10 minutes. Add chicken and black beans to the skillet, and heat through. Season well with salt and pepper. Remove from heat. In a separate bowl, mix together pumpkin, cream, chicken broth, and spices. Set aside.

Prepare tortillas by wrapping in a damp towel and microwaving for 1 minute. When tortillas are pliable, spoon a few tablespoons of the chicken and black bean mixture into the tortillas, roll tightly, and place seam side down in a 9 x 13 inch dish. Continue until tortillas are filled. When all the enchiladas have been rolled, pour pumpkin cream over the enchiladas over the top, generously sprinkle with cheese, and bake for 20-25 minutes, until cheese is melted and bubbly. Top with green onions, and serve warm.

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