chicken enchiladas with pumpkin sauce
  • 2 decent sized chicken breasts, bone in, skin on or ½ of a rotisserie chicken
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 2½ cups water
  • 6 scallions, thinly sliced
  • 1 can (15 ounces) pumpkin puree
  • 4 garlic cloves, peeled
  • 1 jalapeno chile, quartered, ribs and seeds removed
  • 1 teaspoon chili powder
  • 8 corn tortillas (6-inch)
  • 3 tablespoons grape seed oil - or another high smoke-point oil such as peanut or canola oil
  • 1½ cups grated sharp white cheddar cheese (6 ounces)
  1. Preheat oven to 350 degrees. Place the chicken breasts skin side up on a rimmed baking sheet. Rub them with olive oil and sprinkle with salt and pepper. Roast the breasts for 35 to 40 minutes or until chicken is cooked through. I always use my meat thermometer here and take the chicken out when it reaches an internal temperature of 165º.
  2. Want to know a super cool trick for shredding chicken? While the chicken breasts are still pretty warm, (you really want them warm to hot for this next step to work) remove the skin from chicken and then using a knife, slice the chicken breast off of the bone.
  3. Get out your kitchen aid mixer, throw the chicken breasts into the bowl and put your paddle attachment on.
  4. Turn the mixer on to speed 4 and in approximately 20 seconds you will have shredded chicken.
  5. Note: The original recipe called for ½ of a rotisserie chicken so you can also use that if you wish. We're not fans of dark meat in this house, so I always just roast up some breasts when a recipes calls for shredded or cubed chicken. I learned this trick from the Barefoot.
  6. Note: For time efficiency, the chicken can be roasted and shredded up ahead of time and stored in the refrigerator until needed.
  7. Once your chicken has been shredded, it's time to start assembling the enchiladas. Preheat your oven to 425 degrees for the enchiladas.
  8. As you know, I like to prep all my ingredients ahead of time, so lets get prepping! Slice up your scallions, peel your garlic, chop up your jalapeño chile and grate your fresh cheddar cheese (you can just buy the cheese grated as well).
  9. In a blender, add 2½ cups water, the pumpkin puree, garlic, jalapeno, chili powder, 2 teaspoons salt, and ¼ teaspoon pepper and puree until smooth (hold top firmly as blender will be quite full).
  10. Pour 1 cup of the sauce in the bottom of a rectangular baking dish.
  11. In a medium bowl, combine the shredded chicken and scallions and season generously with salt and pepper.
  12. Now its time to heat up your corn tortillas so they do not break apart while rolling them.
  13. In a medium sized skillet at medium-high heat add 2-3 tablespoons of grape seed oil.
  14. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath.
  15. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
  16. Lay the tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Its best to put the chicken to one side of your tortilla and roll it up from there.
  17. Roll it up as you would a sleeping bag. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
  18. Pour the remaining sauce on top.
  19. I didn't use all of my sauce here as I thought there was too much.I poured what I thought was enough sauce and then threw away the rest, so just use your judgement here.
  20. Finish by topping the enchiladas with the sharp cheddar cheese.
  21. Bake the enchiladas uncovered in a 425 degree oven until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
  22. Top your enchilada with a dollop of sour cream and serve with a vegetable of choice or a nice green salad.
Nutrition Information
Serving size: makes 8 enchiladas
Recipe by Marin Mama Cooks at