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

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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