My friend Lori made pumpkin enchiladas a few months back for one of our usual Sunday night dinners and they were really good. After I posted this picture to flickr I had quite a few people ask for the recipe, so here it is! It comes from Martha Stewart. Now, as most of my friends know, I’m vegetarian on Sunday and Thursday, so of course I the Enchiladas I ate were a veggie version of this. I put some substitution suggestions at the bottom of the page.

Ingredients

Serves 4.

• 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded
• 6 scallions, thinly sliced
• Coarse salt and ground pepper
• 1 can (15 ounces) pumpkin puree
• 4 cloves garlic, peeled
• 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
• 1 teaspoon chili powder
• 8 corn tortillas (6-inch)
• 1 1/2 cups grated sharp white cheddar cheese (6 ounces)

Directions

1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Again, this recipe comes from a Martha Stewart cookbook that Lori likes to use. To make a veggie version for me, Lori substituted diced roasted vegetables for chicken. She used a squash, a small onion and some potatoes. I’d also suggest bell pepper & brown or white mushorooms.