• Sarah Kreiner

Pumpkin Enchiladas

Gerry said it was in the top three things he's ever eaten. Don't be fooled by the picture. Enchiladas are just not beautiful. But dang are they delicious! I won't lie. It makes a bit of mess in the kitchen. It's totally worth it! I had made the pulled pork the day before. So I just used leftover. I also saved a piece of bacon from breakfast for garnish. This is totally optional but a really delicious addition.


For the Sauce:

1/2 White or Yellow Onion Chopped

3 Cloves of Garlic

2 tsp Cumin

2 tsp Cinnamon

2 tsp Coriander

pinch of salt and pepper

1/3 Cup Tomato Paste

2/3 Cup Pumpkin Puree from Can

1/2 Cup Canned Tomatoes (drained)

1 TBS Chipotle from a can

1 TBS Coconut Aminos

1/2 Cup Chicken Broth

1 TBS Fig Balsamic or regular balsamic will probably do fine

For the Enchiladas:

Corn Tortillas

Pulled Pork or Chicken - I got it from Costco already cooked it is so easy!

Mexican style shredded cheese

For the Toppings:





Preheat the oven to 350

Cooke the pork or chicken according to the package directions.

Saute the onion garlic spices and salt in olive oil until just translucent.

Then add all the other sauce ingredients to the blender. Taste to make sure you like it and adjust if needed.

Put a layer of sauce in a shallow baking dish.

Warm up a corn tortilla in an oiled skillet. I used the same one from sauteing the onions.

Then fill with meat. Roll it up and place it on top of the layer of sauce. Continue until you are out of space in your dish.

Layer with a ton more sauce.

Then layer with Cheese

Then cover with tin foil

Bake for 15 minutes

Take off the tin foil and bake for about 5-10 minutes more.

Then garnish each serving with cilantro and avocado and bacon.

#Glutenfree #Mexican

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