Chicken enchiladas with a creamy pumpkin sauce
Prep:
15 mins
Cook:
25 mins
1 red onion, diced
2 tbsp butter
3 garlic cloves, diced
3 chicken breasts, chopped
225g pumpkin puree
200ml heavy cream
200ml chicken broth
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. cumin
salt and pepper to taste
8-10 tortillas
150g grated cheddar (mild)
Preheat the oven to 200 C.
Heat the garlic with a little oil in a frying pan over a medium heat for 2 minutes. Add the chicken breasts and cook for 8-10 minutes.
While the chicken cooks, melt the butter in a saucepan over medium heat. Add the onion and cook for about 5 minutes until they’re soft and beginning to caramelise.
Add the chicken to the pan and mix together with the onions. Remove from the heat.
In a mixing bowl, whisk together the pumpkin, cinnamon, nutmeg, cumin, chicken broth, cream, salt, and pepper. Add one-fifth of the sauce to the chicken and mix, ensuring all the chicken pieces are coated.
Spoon chicken mixture into the tortillas and roll them tightly. Place side-by-side them in a large baking dish. Once all of the enchiladas have been rolled and are fitted snugly in the dish, pour the remainder of the pumpkin sauce over the top. Sprinkle the cheese evenly over the top.
Bake in the oven for 20-25 minutes, until the cheese is a golden brown.
Serves
4-5
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Cheese, Chicken, Vegetables
Recipe Type
Dinner, Family Dinners
Cuisine
American, Mexican
Special Info
Pregnant Mums
