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

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