Best 7 Surprise Its Pumpkin Enchiladas Recipes

SURPRISE PUMPKIN CAKE ROLL

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 15-by-10-inch jelly roll pan with cooking spray and line it with parchment paper.
• Place the egg yolks in a stand mixer fitted with the whip attachment. Set the mixer to medium speed and gradually add 1/4 cup of the granulated sugar. Increase to high speed and beat until the eggs are lightened in color.
• In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons sugar and beat on high until stiff peaks form. Set aside.
• With the mixer running on medium speed, add the oil, milk, extract, zest, spice, salt and orange food color to the egg yolk mixture. Mix well until combined. Stop the mixer and scrape down the sides of the bowl. Add the flour and mix using a rubber spatula until just combined. Add a third of the beaten egg whites to the mixture and fold to combine. Add the remaining egg whites and gently fold to combine.
• Sprinkle a tea towel with the confectioners' sugar.
• Pour the batter into the prepared pan and smooth with an offset spatula to level. Bake until the sponge cake is springy and lightly brown around the edges, 10 to 12 minutes. Immediately turn the cake out onto the prepared tea towel. Roll up loosely and let cool completely.
• For the buttercream and decors: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes until smooth and fluffy.
• Add the vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Place about 2 cups of buttercream in a disposable piping bag.
• Divide the remaining frosting into 4 bowls. Tint each bowl of frosting with each of the food colors: red, yellow, orange and green. Transfer the red, yellow and orange frostings each to a separate disposable piping bag with a 1/2-inch hole snipped in the end. Divide the green frosting between 2 piping bags: one fitted with a small leaf tip, and the other fitted with a 1/8-inch round tip.
• Slice 2 large edges off of each piece of kiwi, avoiding the seeded white center as best you can. Remove the seeds and any of the white center from the pieces using a small paring knife. Cut each of the pieces in half.
• Assemble the cake: Unroll the sponge cake and pipe some of the untinted frosting on the cake. Spread evenly. Beginning about 1 inch from the end of the curled edge, place the kiwi halves upright into the frosting. Pipe rows of frosting on each side of the kiwi until the frosting is the same height as the cut pieces of fruit. Place the peeled clementines on top of the kiwi with the stem ends toward the open ends of the sponge roll. Use more frosting to fill in the gaps around the clementines. Roll the fruit into the cake and trim the edge of the sponge so that no seam remains and the 2 ends of the sponge cake meet. Roll the assembled sponge cake in parchment paper and a layer of plastic wrap and refrigerate 30 minutes.
• Spread a large sheet of plastic wrap on a work surface. Pipe red, yellow and orange stripes of frosting side-by-side on the plastic wrap so that all 3 colors touch each other. Roll the frosting into the plastic sausage-style and snip one end. Place the frosting roll in a large piping bag fitted with a large open star tip. Squeeze the frosting out onto a test plate until all 3 colors extrude evenly.
• Remove the cake from the refrigerator and pipe a fat, undulating rope down the top center of the cake; immediately top with the sprinkles. Use the reserved green frosting bag fitted with the 1/8-inch round decorator tip to pipe vines on top of the center décor. Use the green frosting bag fitted with the leaf tip to pipe leaves around the vines. Trim the ends from the cake roll using a serrated knife to reveal the kiwifruit and clementine "pumpkin" inside the filled cake.
• Keep the cake refrigerated until ready to serve. Cut the cake chilled for the neatest slices.

PUMPKIN SURPRISE

Steps:

• Mix together pumpkin, sugar and spices; add milk and eggs.
• Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
• Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
• Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.

PUMPKIN CHEESECAKE ENCHILADAS

Steps:

• Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
• Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
• Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
• Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

PUMPKIN AND CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
• Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, combine chicken and green onions.
• Season with salt and pepper, set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
• Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
• Lay tortillas on work surface.
• Mound chicken mixture on half of each tortilla, dividing evenly.
• Starting with side covered with filling, roll each tortilla into a tight log.
• Place seam side down on the layer of sauce in the baking dish.
• Pour remaining sauce on top: sprinkle with cheeses.
• Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
• Let cool 5 minutes before serving.
• Salsa and sour cream are good condiments for this dish.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
• Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
• planning ahead
• This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).