Adapted from Hungry Girl
I like to pretend that I’m way cooler than most people, not to be swept away by girly things like posting the requisite picture of my first pumpkin spice latte of the season on Facebook or tweeting my love of pumpkin beer. But let’s be honest, I just have the advantage of a different outlet where such foodie outbursts are inherently more acceptable…or so I tell myself.
And so, without further adieu, it’s the FIRST PUMPKIN RECIPE OF THE SEASON!!! WOOO! Ok, now that that’s done, let me tell you about these enchiladas. Mr. Meat and Potatoes was naturally skeptical when I presented the idea of enchiladas stuffed with nothing but pumpkin, but even he ate his words (and his veggies) when all was said and done. These have a ton of flavor, and because you mix taco seasoning and taco sauce in with the pureed pumpkin, they don’t really taste all that pumpkin-y. I will admit they lack a bit in texture, since pureed squash doesn’t have the bite of chicken or whole beans. But this issue is easily and deliciously compensated for with the addition of tortilla chips on the side, crumbled atop, or used in place of a fork! Happy fall!
- 1 cup onion, chopped
- cooking spray
- 1 15-oz can pumpkin (pure pumpkin, NOT pumpkin pie filling)
- 1/4 cup taco sauce
- 1 Tbsp taco seasoning
- salt, to taste
- pepper, to taste
- 1 1/2 cups shredded cheese, divided (we used a random mix of cheddar, taco cheese, and a Mexican white cheese, aka we cleaned out the cheese drawer in our fridge)
- 6 6-in corn tortillas
- 2 cups enchilada sauce, divided
- sour cream or Greek yogurt, for serving
- green onions, chopped, for serving
- tortilla chips, for serving
- Preheat oven to 400 degrees.
- Heat a small skillet over medium heat. Coat generously with cooking spray and add onions. Saute onions 4-5 minutes, or until lightly browned but still crunchy.
- Mix onions, pumpkin, taco sauce, taco seasoning, salt and pepper in a medium bowl. Add 3/4 cup cheese and stir to combine.
- Place tortillas, stacked, on a microwavable plate and microwave 20 seconds, to make them more pliable.
- Pour 1 cup of enchilada sauce onto a plate. One by one, dip the tortillas in the enchilada sauce on both sides, then fill with 1/6th of the pumpkin mixture. Roll tortillas up and place them seam side down in an 8×8 baking dish coated with cooking spray. The 6 enchiladas should fit pretty snugly, helping them all stay rolled.
- Pour remaining 1 cup enchilada sauce over the enchiladas.
- Bake 8 minutes. Remove from oven and top with remaining 3/4 cup cheese. Return to oven for 5 minutes, or until cheese is melted.
- Serve topped with sour cream and green onions. We enjoyed a few tortilla chips on the side to scoop up fallen pumpkin and add some crunch to the dish.