Pumpkin Enchiladas

What a lovely autumn it's been here in northern Minnesota. Great fall colors, nary a cloud for weeks, and the air is warm and smells like the inside of a carved pumpkin. It's been glorious, but it's supposed to possibly snow in the next few days. Due to that forecast, I've been trying to spend as much time outside as humanly possible the last few weeks, as it will be a blustery winter wonderland in no time.

The impending forecast of snow has lit a candle under my arse to cook fall flavors, because summer is long gone (supposedly) and there are so many things I have to make. Here's a recipe for some Pumpkin Enchiladas I made up a while back, after seeing something similar and awesome at my old work. They're a great way to use up some extra pumpkin, and everyone is always surprised at how delicious and NOT weird they are.

Pumpkin Enchiladas

Filling:

-1 pound ground turkey

-1 medium onion

-1/2 cup green chilis

-1/2 jaapeno (seeds used or removed for your preference of heat)

-1 cup corn

-1 medium red pepper

-1 package corn tortillas

-1 cup shredded cheddar cheese

Directions:

In medium saute' pan over medium heat, cook turkey, adding onions, peppers, chilis, jalapenos and corn for last 8 minutes.

Sauce:

• -3 tablespoons vegetable oil
• -1 tablespoon flour
• -1/2 t. cinnamon
• -1/4 cup chili powder
• -2 cups chicken stock
• -10 ounces tomato paste
• -1/2 cup pumpkin puree
• -1 teaspoon dried oregano
• -1 teaspoon ground cumin
• -1/2 teaspoon salt

Directions:

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, pumpkin, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.  Heat tortillas to package directions, and dip them into sauce before wrapping filling tightly and placing seam side down. Sprinkle with cheese and bake at 350 degrees 15 minutes, or until cheese is melted. 

The pumpkin gives it a rich, fall-like flavor, a  wee change of pace from the standard enchilada.

Woah! Can you say lunch for the week?? I use turkey because it's leaner than beef. You can use ground beef or black beans if you like to make it vegetarian. I've often made it that way as well and it's great.

I served these with sliced mango, chips and pico de gallo. Garnish with sour cream and a sprinkling of pumpkin seeds if you wanna be cute. Enjoy!