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

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

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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