Pumpkin And Corn Enchiladas
Serves 4
Published in: Washington Post
1 can pumpkin puree (15 ounces)
10 ounces frozen corn kernels or fresh corn kernels
1/2 cup finely diced yellow onion
1/2 cup pecan pieces
1 tablespoons finely minced garlic
1 teaspoons ground cumin
1 teaspoons sweet paprika or chile powder
1/2 teaspoons salt
1/2 teaspoons ground cinnamon
8 corn tortillas
1 ounces baby spinach leaves -- washed and patted dry (optional)
16 ounces salsa verde -- store-bought or homemade
1 1/2 cup grated or shredded Monterey jack or pepper jack cheese
To prepare oven, baking dish: Preheat oven to 350 degrees. Spray 9-
by-12-inch baking dish with nonstick cooking oil spray.
To make filling: In medium bowl, combine pumpkin, corn, onion,
pecans, garlic, cumin, paprika or chile powder, salt and cinnamon.
Season to taste.
To assemble: Separate 8 corn tortillas. Lay on work surface. Spoon
equal amounts of pumpkin filling down center of each tortilla. Lay a
few baby spinach leaves on top of filling. Roll to close. Place seam
side down in prepared baking dish. Top with salsa, spreading it to
cover. Sprinkle with cheese.
To bake enchiladas: Bake for 20 to 25 minutes or until cheese has
browned and filling is hot. Place 2 enchiladas on each plate. Serve
immediately.
Recipe adapted from "Hands-Off Cooking: LowSupervision, High-Flavor
Meals for Busy People" by Ann Martin Rolke (Wiley, 2007).
Make 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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