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
  • 2 Tbs. olive oil
  • Crema Mexicana or sour cream, for serving
  • Kosher salt
  • + 14 more ingredients
    • 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. 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
    • Ten 6-inch corn tortillas
    • Kosher salt
    • 4 large cloves garlic, finely chopped
    • 1 recipe Poblano-Pepita Salsa
    • 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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