Chicken Enchiladas with PUMPKIN CREAM SAUCE

Since this dish was deemed heavenly by my enthusiastic, potluck loving coworkers last fall, I knew I would have to make it again this year.  If you are like me and have a sincere appreciation and love for Mexican food and all things fall, then KEEP READING.  These simple, pumpkin flavor packed enchiladas are sure to be a treat for family and friends.  I bet kids would even find them tasty.

Enjoy these now and thank me later...

Chicken Enchiladas with Pumpkin Cream Sauce

Yields 9 Enchiladas (depending on how full you pack 'em)!

Before...

Ingredients:

• 2 medium/large sweet onions, thinly sliced
• 4 T butter
• 3-4 C cooked chicken, diced
• 1 C pumpkin puree
•  1 C heavy cream
• 1 C chicken broth
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/2 t cumin
• Dash of salt and pepper
• 9 medium flour tortillas
• 2 C queso fresco
• This is a Mexican cheese, often found near the shredded cheeses but packaged like mozzarella (see photo above)
• 1/2 C diced scallions, for garnish
  

Directions:

1. Preheat oven to 425 degrees. 
2. In a saucepan, melt butter over medium heat, then add the onion slices.  Saute until brown and caramelized, about 5-8 minutes.
3. Once caramelized, add the cooked chicken to the pan and mix with onions and remove from heat
4. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper.  Set aside.
5. Spoon chicken mixture into tortillas, roll tightly and place in a greased 9 x 13 baking dish.
6. Spread the pumpkin cream mixture over the tortillas and sprinkle generously with queso fresco.  The more cheese the better!
7. Place in oven and bake for 20-25 minutes or until the tips of the cheese brown.
8. Garnish enchiladas with scallions and serve! MMM MMM Delicious!

After!!

Bon Appetit!