PUMPKIN AND CORN ENCHILADAS
FOR THE FILLING:
1 (15 ounce) can pumpkin puree
1 (10 ounce) package frozen corn kernels or fresh corn kernels
1/2 cup finely diced yellow onion
1/2 cup pecan pieces
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika or chile powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
FOR THE EINCHILADAS:
8 (6-inch) corn tortillas
1 ounce baby spinach leaves, washed and patted dry (optional)
1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
1 1/2 cups grated or shredded Monterey jack or pepper jack cheese
Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking oil spray.
TO MAKE FILLING:
In medium bowl, combine pumpkin, corn, onion, pecans, garlic, cumin, paprika or chile powder, salt and cinnamon. Season to taste.
TO ASSEMBLE:
Separate 8 corn tortillas. Lay on work surface. Spoon equal amounts of pumpkin filling down center of each tortilla. Lay a few baby spinach leaves on top of filling. Roll to close. Place seam side down in prepared baking dish. Top with salsa, spreading it to cover. Sprinkle with cheese.
TO BAKE:
Bake for 20 to 25 minutes or until cheese has browned and filling is hot. Place 2 enchiladas on each plate. Serve immediately.
Make 4 servings
Adapted from source: Hands-Off Cooking: Low Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke
FOR THE FILLING:
1 (15 ounce) can pumpkin puree
1 (10 ounce) package frozen corn kernels or fresh corn kernels
1/2 cup finely diced yellow onion
1/2 cup pecan pieces
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika or chile powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
FOR THE EINCHILADAS:
8 (6-inch) corn tortillas
1 ounce baby spinach leaves, washed and patted dry (optional)
1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
1 1/2 cups grated or shredded Monterey jack or pepper jack cheese
Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with nonstick cooking oil spray.
TO MAKE FILLING:
In medium bowl, combine pumpkin, corn, onion, pecans, garlic, cumin, paprika or chile powder, salt and cinnamon. Season to taste.
TO ASSEMBLE:
Separate 8 corn tortillas. Lay on work surface. Spoon equal amounts of pumpkin filling down center of each tortilla. Lay a few baby spinach leaves on top of filling. Roll to close. Place seam side down in prepared baking dish. Top with salsa, spreading it to cover. Sprinkle with cheese.
TO BAKE:
Bake for 20 to 25 minutes or until cheese has browned and filling is hot. Place 2 enchiladas on each plate. Serve immediately.
Make 4 servings
Adapted from source: Hands-Off Cooking: Low Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke
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