Yesterday, I kicked pumpkin week off with a Pumpkin and Feta Risotto that I thought was a bit unexpected. But I’ve one upped myself. Not only is this an uncommon (and uncommonly delicious!) use of pumpkin, but it’s an even easier recipe!
As for taste, well, both recipes are scrumptious, but in completely different ways. Where the risotto is all about clean flavors that allow pumpkin’s natural sweetness to sing, this pumpkin enchilada sauce has a deep, earthy flavor that can be made as spicy as you like.
How spicy do you want to get? Now it’s your turn to up your game!
One can of pumpkin. Some pantry staples. A food processor. And chipotles. How many is up to you.
I’ve experimented using this sauce with several different kinds of enchilada fillings. Chicken is the best. (Poach and shred chicken breast or thighs, or cut up rotisserie chicken.) I’ve also tried both cotija cheese, a traditional, crumbly Mexican cheese similar to feta, and monterey jack. While I love cotija (similar to the pumpkin and feta pairing in yesterday’s risotto), I prefer this sauce with a rich layer of monterey jack, crusted on the sides. I guess there’s just something about silky, spicy pumpkin sauce with chicken and lots of melty cheese. But, just like with any enchilada sauce, use it with your favorite enchilada recipe. Corn tortillas, or flour. Chicken, beans, veg or cheese filling. Cotija or monterey jack cheese. The sauce is what’s going to up your enchilada game. How high? Open that can of chipotles and see!
And, while you’re at it, check out Angie’s amazing looking version of pumpkin enchiladas. Have we got you covered here at The Family Kitchen or what?!
Pumpkin Enchilada Sauce
makes about 3 cups sauce
1 can pumpkin puree, about 2 cups
1 cup water
1 cup vegetable or chicken broth
canned chipotles, plus some adobo sauce
1/2 tsp cumin
1/2 tsp coriander
salt and pepper
1. Combine all ingredients in a food processor and pulse until well mixed. Store in an airtight container int he refrigerator for up to 5 days.