Pumpkin Enchiladas

Pumpkin Enchiladas
Leftover Pumpkin Puree

Ingredients

• 1 sweet onion, thinly sliced
• 2 tablespoons butter
• 1 1/2 cup chicken, cooked and diced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup Tillamook Pepper Jack cheese, shredded
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cumin
• Dash of salt & pepper
• 8-12 corn tortillas
• 1 cup Queso Fresco, crumbled

In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat.

In a large bowl, whisk together the pumpkin, cream, broth, pepper jack, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla’s, rolling them tightly and placing in a medium-sized greased baking dish. Once all enchiladas have been rolled, spread the pumpkin sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425-degrees for 20-25 minutes, or just until the tips of the cheese begins to brown.