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

Comments


Best Wine Deals

See More Deals





Snooth Media Network