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

Ingredients

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

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