Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
Photo by Scott Phillips

Ingredients

  • 1 Tbs. olive oil
  • 2 tsp. dried oregano
  • 1 Tbs. light brown sugar
  • 1 Tbs. ground cumin
  • 3 cups ½-inch-diced peeled, seeded pumpkin
  • ½ cup lower-salt chicken broth or vegetable broth
  • 3 oz. dried California chiles (about 10)
  • + 14 more ingredients
    • 2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
    • Kosher salt
    • Ten 6-inch corn tortillas
    • 6 large cloves garlic, peeled
    • ¾ oz. dried ancho chiles (about 2)
    • 2 Tbs. olive oil
    • 3 cups packed grated Monterey Jack cheese (¾ lb.)
    • 4 large cloves garlic, finely chopped
    • Olive oil
    • Kosher salt
    • 1 recipe Poblano-Pepita Salsa
    • Crema Mexicana or sour cream, for serving
    • 1 Tbs. all-purpose flour
    • 1 large yellow onion, cut into small dice

Stem, seed, and rinse the chiles. Put the chiles, garlic, oregano, and 3 cups water in a 3-quart saucepan over medium heat. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the chiles and garlic are very tender, about 30 minutes. Remove from the heat, cover, and le...

View full recipe at Fine Cooking

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