This is the start of Pumpkin Week and we are excited around here! Are you one of us? Do you love all things *pumpkin* when the cooler temperatures hit and the leaves start changing? Whether you love fall or hate it, there is something about pumpkins and pumpkin recipes that are reminiscent of cozy nights by a fire, and comfort meals around a table with friends…I am a pumpkin-lover, and so I joined up with a bunch of other pumpkin-huggers with #PumpkinWeek!
We are creating all sorts of yumminess this week! I am making this unbelievably good Chicken Enchiladas with Pumpkin Sauce recipe today- how did I never make this? It is totally going in my fall-dinners rotation- it’s easy and great to make ahead for a freezer meal. Love this one!
And stay tuned for Wednesday’s Pumpkin-Nut Crumble cake- not fussy, just delicious and classically “pumpkin” in flavor, this cake is great to make for a crowd and *bonus*- it’s better the next day…another make-ahead win! Friday, I am making an uncommon soup for y’all, in my Pumpkin Crab Soup- now don’t be put off! This one is inspired by a recipe from Oscar d’Laurenta’s (the fashion designer) recipe. Also easy- do I make anything fussy, really? So I know you are going to love it!
Now, let’s do this!
Chicken Enchiladas With Pumpkin Sauce
1 can of pumpkin puree (15 oz)
4 garlic cloves, peeled
2 Tbsp. pickled jalapeno peppers
1 tsp. chili powder
1 tsp. salt
1/4 tsp. ground pepper
5 scallions, chopped
2 cups water
1 package frozen spinach thawed
2 cups cooked rice
2 cups cooked chicken, shredded (I used a rotisserie)
8 flour tortillas (I used 8-inch)
4 oz. shredded cheddar or meunster cheese
Put it together:
- Preheat the oven to 400*. Spray a 9X13 baking pan, and set aside.
- In a blender, puree the pumpkin, garlic, jalapeno, chili powder, salt, pepper and scallions with the 2 cups of water until smooth. Pour one cup of this mixture into the bottom of your pan. Reserve the rest.
- In a large bowl, mix the chicken, rice and spinach together. Season with salt and pepper.
- Lay the tortillas flat, and mound the chicken mixture in the middle. Roll up the tortilla, and place into the pan, seam side down. Continue until all the mixture and tortillas are wrapped.
- Pour the remaining sauce over the top of the tortillas and sprinkle the shredded cheese on top.
- Bake for 25-35 minutes until bubbly. Remove and serve!
*Note* You can make this up to 8 hours ahead until you are ready to bake, so this is an awesome make-ahead dish! It makes generous servings, so be ready for leftovers- they are even better the next day!
You will love this- so good, I’ve added it to my rotation!
And here are all the rest of the #PumpkinWeek recipes just for today, from sweet and savory to drinks and extras! And this is only Monday!! Stay tuned for more pumpkin-love! Love this week!!
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.