3/4 cup grated pepper jack cheese
1/4 cup vegetable oil
1/4 cup (scant) New Mexico chili powder
2 tbs flour
1 3/4 cup chicken broth
1 (80z) can tomato sauce
1/4 tsp (rounded) cumin
1/4 tsp onion salt
1/4 tsp cinnamon
2 garlic cloves grated or minced
salt to taste
1 rotisserie chicken
1 small pumpkin (any works, I used a sugar pie)
1 small butternut squash
8oz goat cheese
3/4 tsp cumin
3/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp salt
- Preheat oven to 350F. Cut the pumpkin/squash in half and remove seeds. Drizzle the insides with vegetable oil and sprinkle with a generous pinch of cumin and salt. Place them cut side up on a rimmed baking sheet and place on the middle rack on the oven for 30-40mins or until tender.
- For the sauce place the vegetable oil, chili powder and flour in a medium sauce pan over medium-high heat. Stir constantly, so it does not burn, until it starts to thicken and turn darker (about 1-3mins). Turn the heat down to medium and pour in the chicken broth, tomato sauce, cumin, onion salt, garlic and cinnamon. Stir to combine and thicken and remove from heat. Season to taste with salt.
- Shred the chicken using a fork and place in a medium bowl.
- When the pumpkin is cool enough to handle, spoon the flesh into a food processor along with the goat cheese, cumin, chili powder, cayenne pepper, cinnamon and salt. Pulse until combined to a somewhat smooth consistency.
- Put 3/4 cup of the pumpkin mixture into the enchilada sauce and stir to combine. Place the remaining pumpkin mixture in the bowl with the chicken and stir to combine.
- Preheat oven to 350F. In a 9x13 baking dish, spread 3/4 cup of the sauce evenly over the bottom of the dish. Heat a small skillet with 1/2 tsp vegetable oil over medium to medium- high heat. Place the corn tortillas in the pan one at a time and fry on each side for 15secs or until browned in spots, add more oil as needed. Fill each tortilla with 1/2 a cup of the pumpkin-chicken mixture and wrap closed, placing them seam side down in a the baking dish. Cover with 3/4 cup of sauce and sprinkle cheese over the top. Place in the oven and bake for 20mins or until cheese is melted and slightly golden.