Pumpkin enchilada is a versatile Spanish preparation made by baking tortilla rolls with a filling of pumpkin mixture and/or filled rolls covered with a pumpkin based enchilada sauce. Pumpkin is a sweet tasting vegetable which lends a different level of taste to the usually savory enchiladas. Being low in calories and being enriched with vitamin A, pumpkins add a dose of healthiness to an enchilada preparation.
Popular Pumpkin Enchilada Recipes
Spicy Enchiladas with Pumpkin Sauce
Ingredients: shredded roasted chicken, scallions, salt and pepper, pumpkin puree, garlic, jalapeno chile, chili powder, corn tortillas and grated cheddar cheese.
Preparation: The chicken is combined with the scallions and seasoned. The sauce is prepared by pureeing pumpkin, chili powder, jalapeno, garlic, water, salt and pepper. Some of the sauce is then poured in the baking dish and tortillas rolled with the chicken mixture are placed on the dish. The remaining sauce is poured over the rolls, cheese is sprinkled on top and the dish is baked.
Pumpkin Enchilada with Taco Sauce
Ingredients: Corn tortillas, enchilada sauce, canned pumpkin, onion, shredded and sliced cheddar, taco sauce, taco seasoning mix, salt and pepper, sour cream and scallion.
Preparation: A mixture is made out of sautéed onions, taco seasoning and sauce and pumpkin. The mixture is then seasoned with salt and pepper. Warm tortillas are rolled with some amount of the enchilada sauce, a slice of cheese and the pumpkin mixture. The rolls are placed inside a greased baking dish, covered with more enchilada sauce, sprinkled with the shredded cheese and baked.
Creamy Pumpkin Enchilada with Turkey and Beans
Ingredients: Chopped cooked turkey, refried beans, pumpkin puree, taco seasoning mix, tomato sauce, chipotle pepper in adobo sauce, chicken bouillon granules, whole wheat tortillas and shredded Cheddar.
Preparation: The turkey pieces are mixed with the puree, seasoning, beans and beans while the tomato sauce, chipotle pepper and chicken bouillon granules are blended in a smooth mixture. The tortillas are rolled with the turkey mixture, placed inside a baking dish, covered with the blended sauce, topped with cheddar and baked.
Pumpkin Enchilada with Beef Filling
Ingredients: Ground beef, onion, red pepper, garlic, green chilies, black beans, chili powder, cumin, salt and pepper, pure pumpkin, skimmed evaporated milk, smoked paprika, onion and garlic powders, whole wheat tortillas and grated mozzarella cheese.
Preparation: The beef is cooked with red pepper, garlic, onion, green chilies, chili powder, cumin, black beans and salt and pepper. The enchilada sauce for this dish is pumpkin based which is prepared by combining together pumpkin, spices, evaporated milk and salt and pepper. The beef and bean mixture is spooned into the tortilla centers, after which the tortillas are rolled up and placed inside the baking dish. The sauce is poured over these rolls and cheese is generously sprinkled on top. The dish is then baked.
Unique Pumpkin Enchilada Recipes
Pumpkin Enchilada Soup
Ingredients: Chicken broth, celery, onion, green enchilada sauce, pumpkin, chicken breast and frozen corn.
Preparation: This is a unique pumpkin enchilada recipe which results into a soup. The broth is boiled and then simmered with celery and onion. This is followed by stirring in of the pumpkin and the enchilada sauce. This soup is then return to a boil with the addition of corn and chicken.
Pumpkin Enchilada Casserole
Ingredients: Ancho chiles, pumpkin, garlic, dried California chiles, oregano, olive oil, all-purpose flour, light brown sugar, Kosher salt, olive oil, yellow onion, ground cumin, pumpkin, chicken or vegetable broth, roasted and diced turkey or rotisserie chicken, salt, corn tortillas, grated Monterey Jack cheese, Poblano-Pepita Salsa and sour cream.
Preparation: This pumpkin enchilada is unique because it does not call for rolling the tortillas with the filling. Instead, it calls for creating a layer of tortillas sandwiching the filling in-between. To begin with, the garlic, oregano and chiles are simmered in water and then pureed. This chile mixture is then stirred in with the olive oil sautéed flour in a saucepan and combined with sugar. This makes the sauce. On the other hand, a fragrant filling is prepared by cooking the pumpkin with garlic, onion, broth, chicken or turkey and seasoning. The tortillas are warmed while the bottom of the casserole is smeared with the sauce. The tortillas are arranged in a layer in the bottom and topped with the filling, cheese and sauce. More such layers are repeated and finished off with cheese and sauce topping. The dish is baked and served warm.
Pumpkin enchilada is generally eaten as a main dish for lunch or dinner. Some good accompaniments to this dish may include cold avocado soup or chunky guacamole. For the soup or casserole version of the dish, tortilla chips may be an ideal accompaniment while Gorditas de Piloncillo or sweet fried Masa cakes and Mexican hot chocolate can give the meal a perfect sweet finish.
Just like any other enchilada preparation which requires cheese and most often cream or sour cream as well, pumpkin enchilada also qualifies as a dish with high fat content. However, the substitution of these fatty milk products with low-fat versions can make the dish good for weight watchers as well.
On a general note, pumpkin enchilada is a healthy dish as it contains the goodness of pumpkin which is enriched with vitamins and anti-oxidants. The dish thus comes packed with Vitamins A, C and E and anti-oxidants such as xanthins, carotenes ad leutin. It is also a low calorie vegetable by itself and is devoid of any cholesterol or saturated fat. On the other hand, it contributes more dietary fiber and minerals to the dish.