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