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

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

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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