Do you want to know how to make these?
I hope I’ve intrigued you just a little, because when I saw these on I’m an Oakie, I immediately tagged the site and counted the days until I could recreate! Having a guest in town sounds like the perfect occasion so that’s what I made for Natalie and the hubby Friday night
Let’s talk ingredients:
Ingredients (adapted by me ):
- 7-8 medium-large flour tortillas (I used large La Tortilla Factory tortillas that were 100 cals each)
- Shredded Chicken (from 2 medium-large chicky breasts)
- 1+ cup enchilada sauce (I used Trader Joe’s enchilada sauce)
- 2/3 can canned pure pumpkin
- 1 large red onion, chopped
- 1 red bell pepper, diced
- 2 small yellow squash, chopped
- 1/2 to 1 cup shredded fat-free cheddar cheese
- Sharp cheddar cheese from block
- 1 packet taco seasoning
- Ground black peppa
- Tapatio sauce, to taste
Preheat your oven to 400deg while you prep your veggies and boil your chicken. Boiling is the fastest/easiest way to shred chicken. Yep, it’s totally unappealing, but you can pretty much boil it and forget about it for quite some time. Then let it cool and use two forks to shred.
Meanwhile, saute all your chopped veggies in a bit of EVOO in a large non-stick skillet. Sprinkle about 1-2 tbsp of your taco seasoning onto your sautéed veggies for flava! Transfer to large once cooked, but still slightly crunchy. Scoop in hefty amounts of pumpkin (1/2 to 2/3 can):
Make use of your available skillet and place your shredded chicken inside, add 2 tbsp taco seasoning and a bit of water and let cook at very low heat just to incorporate the seasonings.
Now take your block-o-cheese and make 1 oz slices (one for each one of your enchiladas).
It’s time for some assembly! Lay your tortilla flat, scoop a hefty amount of your pumpkin veggies on the bottom, add some of your shredded chicky, and your 1 oz slice of cheddar.
Roll it up all nice and pretty and place in 9×13″ casserole dish. Continue to do the above and tightly pack all your enchiladas together. (Note, I did not ‘grease’ the casserole dish, but I did drizzle some enchilada sauce on the bottom to prevent sticking). Now that they are all snug, poor as much enchilada sauce as you’d like
And now you bake at 400 deg (uncovered) for about 8-10 minutes. Remove from oven, sprinkle the top with your shredded cheese and bake for another 5 minutes.
Serve with chips and TJ’s corn salsa. Serve yourself up a sizeable portion. Smile.
Do you make enchiladas home? If so, any suggestions or links for variations?
What’s your favorite Mexi dish?
Check me out on Heather’s Faces of Beauty You should do it too!