Easy Chicken Enchilada's with Pumpkin Cream Sauce

Easy Chicken Enchilada's with Pumpkin Cream Sauce

A simple, earty take on traditional enchiladas. The pumpkin cream enchilada sauce is every so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. If you've never used Queso Fresco, you're in for a treat. It's a fresh, mild Mexican cheese which can be found in the deli. In this recipe, it's gentle flavor beautifully compliments the rest of the meal. While you can substitute it with Monterey Jack, I definitely recommend sticking to this recipe as is for pure, tastebud pleasure.

Ingredients:
1 sweet onion, thinly sliced2 tablespoons butter1 1/2 cup chicken, cooked and diced1/2 cup pumpkin1/2 cup heavy cream1/2 cup chicken broth1/4 tsp. cinnamon1/4 tsp. nutmeg1/4 tsp. cuminDash of salt & pepper8 corn tortillas1 cup Queso Fresco, crumbled1/4 cup. diced scallions

Directions:
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.