Tag Archives: enchilada sauce

Gluten Free Stuffed Poblano Enchiladas

Gluten Free Stuffed Poblano Enchiladas

I’ve been wanting to make a new stuffed pepper recipe for a while now, and last week, it finally happened!

I decided to make Stuffed Pepper Enchiladas, subbing tortillas for roasted poblano peppers. This is a great way to make enchiladas gluten-free and healthier!

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Quinoa Chicken Enchilada Casserole

Quinoa Chicken Enchilada Casserole

My first thought when I wake up every morning is “what can I put that delicious creamy avocado sauce on today?”

Hahaha, ok so maybe not every morning, but definitely a few, several, maybe dozens of times, this has been my first thought in the morning 😉

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Chicken Enchiladas with Creamy Avocado Sriracha Sauce

Chicken Enchilada Recipe with Creamy Avocado Sriracha Sauce

A few of my recipes are completely unplanned and come out of sheer necessity to use up items in my refrigerator. These are sometimes my very best recipes.  This is one of those recipes.

I had a container full of cooked, shredded chicken leftover from making a Buffalo Chicken Frittata (recipe is in my cookbook!) for brunch last weekend. I knew I needed to use it up before heading out of town this weekend so I started to brainstorm.

Read the full post here!

Pumpkin Enchiladas

Pumpkin Chorizo Enchiladas

It’s Week Three of my “Chopped Challenge Thursdays” and they have become the highlight of my week!

This weeks “Mystery Basket” includes jalapeños from Marin Marzolf (with the help of her husband Derek!), sharp cheddar cheese from Rafael Ocampo, Pumpkin from Erin Eddens and Nutmeg from Katie Elizabeth.

Chopped Challenge Ingredients Week Three

I was thrilled when I saw pumpkin and nutmeg on there!  Two ingredients that go together like buffalo sauce and chicken, like nutella and chocolate chips, like peanut butter and jelly, you get the point, they’re a match made in heaven! They are also two perfect ingredients for Fall which I’ve incorporated into recipes in the past such as Pumpkin Hummus, Pumpkin Cupcakes, Pumpkin Bread and my favorite, Pumpkin Chili!

The pumpkin chili actually combines all of the “Mystery Basket” ingredients this week (when topped with cheddar cheese)!  I really wanted to simply make it again because it’s that good! But of course I didn’t because “Chopped Challenge Thursdays” are all about being innovative and creating something new! I wanted to stick with some of the flavors in the chili but incorporate them into a new dish.

The final result of my “Chopped Challenge Thursday” Week Three: Chorizo Pumpkin Enchiladas

pumpkin, chorizo, enchiladas, avocado, nutmeg, jalapenos, cheddar cheese, mexican, food, recipe

I incorporated the pumpkin, nutmeg and jalapenos into a spicy, creamy sauce and filled the enchiladas with a flavorful combination or chorizo, bell peppers and sharp cheddar. I  topped them with a little more sharp cheddar and a few more sliced jalapeños!

cheddar cheese, pumpkin puree, nutmeg, tortillas, jalapeños, chorizo, onion, cumin, cayenne pepper, cocoa powder

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalapeños (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese

Optional Toppings

  • green onions
  • sour cream
  • avocado

Start by adding the olive oil to a skillet.  Once warm, add the onions and bell peppers. Cook for 5-7 minutes then add the chorizo.

Bell Pepper Onion Chorizo Mix

While the mixture is cooking begin preparing the sauce.

Start by adding the chopped tomato to a blender or food processor.  Next add the pumpkin puree, garlic and 2 sliced jalapeños.

Pumpkin Tomato Enchilada Sauce

Blend well, then add the tomato sauce and green chilies.

Spicy Pumpkin Enchilada Sauce

Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg.

Jalapeño Pumpkin Enchilada Sauce

Then, you guessed it, blend again!

Pumpkin Enchilada Sauce

At this point you should have a thick, creamy sauce with a little kick behind it!

The chorizo should be cooked through at this time and the enchilada assembly process can officially begin!

how to, assemble, enchiladas, pumpkin, spicy, jalapeño, recipe, chorizo, cheddar cheese, sauce

Get everything lined up and ready to go as your hands are going to start getting messy!

Start by lying one tortilla in the mound of sauce amazingness, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.

These enchiladas are not for the “weak-of-sauce” basically meaning if you don’t like sauce, get outa’ here!

The sauce is actually the star of the dish, it’s used as part of the filling and not just as a light layering of moisture so you want to make sure you get plenty in there!

Next, spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.

Repeat the above 5 more times.

Pumpkin Chorizo Enchiladas

Now take the rest of that sauce you see over there and pile it on top!

Pumpkin Chorizo Enchiladas

I wasn’t kidding about the sauciness of this dish!

Now top the enchiladas with the remaining cheddar cheese.

Pumpkin Cheese Enchiladas

Place in the oven at 350° for 15-20 minutes.

Pumpkin Enchiladas

Remove from the oven and top that cheesy, saucy deliciousness with the 2 additional sliced jalapeños!

Spicy Jalapeño Pumpkin Enchiladas

Carefully scoop out the first enchilada.

Chorizo Pumpkin Enchiladas

Now top with the optional-ly amazing ingredients if you would like 😉

Pumpkin Avocado Enchiladas

I highly recommend the avocado and sour cream.  They add a light coolness on top of this creamy, spicy dish!

Pumpkin Chorizo Enchiladas

Now you know what time it is… time to dig in!

Pumpkin Chorizo Enchilada Bite

♣ Vegetarian Option: This recipe could easily be made vegetarian in a number of way:

  • Substitute the pork chorizo with soy chorizo.
  • Omit the chorizo and fill with extra cheese and pumpkin sauce.
  • Sauté up some additional veggies with the bell pepper and onion to fill the inside.

As I said, the sauce is the star of the dish, not the meat inside, so making this vegetarian would be easy and just as yummy!

I’ll admit, I actually ran out of the chorizo mix, so I simply filled one with extra sauce and cheese and it was delicious!

♦ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this recipe gluten-free.

Chopped Challenge Thursday: Jalapeños, Sharp Cheddar, Pumpkin and Nutmeg

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 6 enchiladas

Chopped Challenge Thursday: Jalapeños, Sharp Cheddar, Pumpkin and Nutmeg

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalapeños (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese
  • Optional Toppings
  • green onions
  • sour cream
  • avocado

Instructions

  1. Add the olive oil to a skillet.
  2. Once warm, add the onions and bell peppers.
  3. Cook for 5-7 minutes then add the chorizo.
  4. While the mixture is cooking begin preparing the sauce.
  5. Start by adding the chopped tomato to a blender or food processor.
  6. Add the pumpkin puree, garlic and 2 sliced jalapeños.
  7. Blend well, then add the tomato sauce and green chilies.
  8. Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder, nutmeg and blend.
  9. Get everything lined up, the sauce, chorizo, tortillas and cheese, to make the enchiladas.
  10. Pour part of the sauce onto a large plate.
  11. Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
  12. Spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.
  13. Repeat the above 5 more times.
  14. Take the rest of the sauce and pour it over the top.
  15. Top the enchiladas with the remaining cheddar cheese.
  16. Place in the oven at 350° for 15-20 minutes.
  17. Remove from the oven and top with the 2 additional sliced jalapeños.
  18. Top with the optional toppings if you would like.
http://whitneybond.com/2012/09/13/chopped-challenge-thursday-jalapenos-sharp-cheddar-pumpkin-and-nutmeg/