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

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

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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