TEXAS TASTED

OUTDOOR DIRECTORY
September 25, 2017
FISH & GAME GEAR
September 25, 2017

Tangy Pumpkin Salsa Chicken Enchiladas

This has quickly become a fall time tradition in our family, we hope you enjoy with your family and friends as well.

Perfect for fall, Pumpkin Enchiladas, served here with steamed vegtables.

Ingredients

  9 tomatillos, husked and rinsed

  1/3-jar of Texas Gourmet’s Harvest Pumpkin Salsa

  1/2 medium white onion

  1 fresh Serrano pepper

  2 cloves garlic

  1/4-cup of roasted green Chile (roasted poblano can be substituted)

  1/2-cup fresh cilantro leaves, loosely packed

  Salt and freshly ground black pepper

  1/4-cup vegetable oil

  6 (6-inch) corn tortillas

  8 boneless and skinless chicken thighs, seasoned with salt, pepper and garlic powder, roasted, cooled and shredded (to yield 1 1/2-cups) You can substitute with a rotisserie chicken from your favorite grocery store to save some prep time if you wish.

  1/2-cup Mexican crema or sour cream

  1 cup shredded Monterey Jack cheese

Preparation

Green sauce:

Preheat the oven to 350 degrees F.

Put the tomatillos, onion, Serrano, garlic and 3/4-cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion, garlic and Serrano to a blender. Add the cilantro, the Texas Gourmet’s Pumpkin Salsa and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Place the shredded chicken and the diced green chile pepper in a bowl, add 1/2-cup of the sauce and salt and pepper to taste. Stir to allow the sauce to blend with the chicken, then divide the chicken mixture evenly among the tortillas and roll up each like a cigar. Spread 1/3-cup of the remaining sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and then sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Remove from the oven and garnish with a couple teaspoons of freshly chopped cilantro. Serve immediately. Serves 4-6.

 

 

See more recipies at thetexasgourmet.com

Email Bryan Slaven at [email protected]

 

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