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

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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