Pumpkin Pork Enchiladas

A couple of years I was in the mood for something chicken and pumpkin for dinner.  I searched on the internet and found this Pumpkin Chicken Enchilada recipe from Gluten Free Mommy.  Since then it's been my favorite enchilada recipe.  I started to experiment with this recipe and found that I like it even better with shredded pork!  This recipe is easy to make, fast, delicious, flavorful, and not loaded with calories like normal enchiladas are.  If you wanted to mix it up, instead of doing enchiladas you could make it into a layered casserole and swap out the pork for chicken!  Its very versatile!  I used up the rest of a pork loin we had the night before for dinner.  I got to use up boring leftovers in a new and delicious way.   It's a win-win for everyone!  

Pumpkin Pork Enchiladas Makes 6 servings 

12 corn tortillas

3 TBS of cilantro 

3 TBS of green onions 

1 lbs of leftover shredded pork 

1 can of roasted green chilies 

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chili powder

1/2 teaspoon cumin 

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock

Directions:

Preheat oven to 425 degrees. In a blender combine the canned pumpkin, jalapeno, chicken stock, garlic, chili powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese and leftover ingredients such as scallions and cilantro.  Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

I hope you enjoy this simple yet delicious recipe.  It's my family's favorite dinner to eat during the fall.