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

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

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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