PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
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Aamir Jamali
[email protected]These enchiladas were easy to make and very delicious. I used canned pumpkin, and the filling was still very creamy and flavorful. I will definitely be making these again!
ruhul amen
[email protected]The pumpkin enchiladas were very good! The filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
Khan Ayaz
[email protected]The pumpkin enchiladas were delicious! The filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
faizan abid
[email protected]These enchiladas were amazing! The pumpkin filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
Shakib Hosen
[email protected]I loved the pumpkin enchiladas! The filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
Janiba Jobarteh
[email protected]These enchiladas were delicious! The pumpkin filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
Rahma ahmed2022
[email protected]The pumpkin enchiladas were a big hit with my family! The filling was creamy and flavorful, and the enchiladas were topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.
Ruby Nightingale
[email protected]These enchiladas were easy to make and very delicious. I used canned pumpkin, and the filling was still very creamy and flavorful. I will definitely be making these again!
Shawn Bunn
[email protected]I'm not usually a fan of pumpkin, but these enchiladas were surprisingly good! The pumpkin filling is not too sweet, and the enchiladas are very filling. I would definitely recommend this recipe to others.
Ardit Staro
[email protected]These pumpkin enchiladas were a hit! The pumpkin filling is creamy and flavorful, and the enchiladas are topped with a delicious, slightly spicy sauce. I would definitely make this recipe again.