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

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

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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