I'm not sure why, but these are sooooo very good to me. To everyone else they are good and they like them, but to me they are song worthy. I love the smokey flavor with the melted cheese and creamy sauce. Recently, I made these for a church function and everyone was shocked that there was pumpkin and asked for the recipe.
1 onion diced
2 cloves garlic, minced
1 diced poblano or anaheim pepper
1-2 Tbsp olive oil
2 cup chicken cooked and diced (see footnote)
1-4oz can green chilies, mild
1-15oz can pumpkin puree or fresh pumpkin puree
1 cup evaporated milk
1 tsp smoked paprika
2 tsp cumin
1 tsp salt
dash of black pepper or to taste
10 oz queso fresco, crumbled
10 flour tortilla
1/4 cup green onions, thinly sliced
1/4 cup cilantro, chopped
In skillet saute the onions, garlic, and peppers until soft and tender. Add in the chicken, chilies and 5oz of queso fresco. In bowl mix pumpkin, milk, paprika, cumin, salt and pepper. Put 1/2 cup of pumpkin in with chicken and stir until all mixed together. Coat bottom on 9X13" baking dish with about 1/3 cup of pumpkin mix. Now assemble your enchilada. Take one tortilla, spoon in the chicken mix and roll up; placing in prepared pan. Continue until all tortillas and mix are gone. Spread remaining pumpkin on top of tortillas and sprinkle with remaining cheese. Bake at 400* for 20-25 min. Top with green onions and cilantro when removed from oven. Enjoy!
Footnote: A rotisserie chicken or home roasted chicken adds a depth of flavor that adds to the dish. I put some chicken breasts and thighs in my crock pot with the following seasonings: 1 diced onion, 2 tsp salt, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp black pepper, 1 tsp dried rosemary (crushed slightly to bring out flavor), and 1/2 tsp chipolte powder. Cook until done and then shred or dice for use.
If you choose to make your own puree, make sure you place it in cheesecloth or a fine mesh strainer and let it sit for a couple of hours to get rid of the excess water, otherwise it will be too runny.