SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet 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 bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. 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 pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
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Joan Grace
[email protected]These enchiladas were easy to make and very tasty. The pumpkin puree added a nice sweetness to the dish, and the spices gave it a nice kick. I will definitely be making these again.
Aqua Fractalyne
[email protected]I was really impressed with these enchiladas! The pumpkin flavor was subtle but present, and the enchiladas were nice and cheesy. I will definitely be making these again.
Sfng Athr
[email protected]These enchiladas were okay. The pumpkin flavor was not very strong, and the enchiladas were a bit dry. I think next time I will add more pumpkin puree and some chopped vegetables to the filling.
Semaj Payne
[email protected]I made these enchiladas last night and they were a disaster. The pumpkin puree made the tortillas soggy and the filling was bland. I will not be making these again.
Boardman Khumalo
[email protected]These enchiladas were a bit too sweet for my taste, but my kids loved them. I think next time I will use less pumpkin puree and more spices.
masked shuffler
[email protected]I was hesitant to try these enchiladas because I'm not a big fan of pumpkin, but I'm glad I did! The pumpkin flavor was subtle but present, and the enchiladas were nice and cheesy. I will definitely be making these again.
Sahan Nimsara
[email protected]These enchiladas were easy to make and very tasty. The pumpkin puree added a nice sweetness to the dish, and the spices gave it a nice kick. I will definitely be making these again.
Mbali Listo
[email protected]I made these enchiladas last night and they were delicious! The pumpkin flavor was subtle but present, and the enchiladas were nice and cheesy. I will definitely be making these again.
Autum Finley
[email protected]These enchiladas were a hit with my family! The pumpkin puree added a delicious sweetness to the dish, and the spices gave it a nice kick. I will definitely be making these again.