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

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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