Harvest Enchiladas

  • Yield: 4 to 6 servings


1/2whole roasted chicken
8 scallions, coarsely chopped
2medium tomatoes, finely chopped, drained and salted
2teaspoons lime juice
1can (15 ounce) pumpkin puree
5cloves garlic
1 jalapeno chile, cut into quarters and seeded
1teaspoon chili powder
2 1/2cups water
2teaspoons kosher salt
1/4teaspoon freshly ground pepper
8 flour tortillas (chipotle is preferred)
1 1/2cups (6 ounces) shredded sharp Cheddar cheese
Sour cream (optional)
Chili powder (optional)


  1. Chop the chicken, discarding the skin and bones. Combine the chicken, scallions, one of the tomatoes and the lime juice in a bowl and mix well.
  2. Puree the pumpkin, garlic, jalapeno chile, 1 teaspoon chili powder, the water, kosher salt and pepper in a food processor, Pour 1 cup of the sauce in a shallow 2-quart baking dish.
  3. Spread the chicken mixture on one-half of each tortilla and roll up tightly. Place seam side down in a single layer in the sauce in the baking dish. Pour the remaining sauce over the top.
  4. Sprinkle with the cheese and remaining tomato. Bake in a preheated 425 degree oven for 30 to 40 minutes or until the sauce is bubbly. Remove from the oven and cool for several minutes.
  5. Serve with a dollop of sour cream and a dusting of chili powder to taste.

Recipe reprinted with permission from the Junior League of Chattanooga, Seasoned to Taste, Savoring the Scenic City (Junior League of Chattanooga 2011)