Spicy Pumpkin Enchiladas
Vegetarian Winter Meal
2 cups cooked pumpkin, mashed
1-2 La Morena Chilpotle Peppers, minced
¾ tsp Tio Pablo Red Chilpotle Salt
½ tsp coarse black pepper
1 ½ Tbl full cream yoghurt
2 Tbl soft cream cheese
6 Tio Pablo Grande Tortillas
1 Tbl oil
500ml Tio Pablo Red Enchilada Sauce
2/3 cup tasty grated cheese
In a large bowl, combine the mashed pumpkin, minced chilpotle peppers, salt, pepper, yoghurt and 1 Tbl of the cream cheese. Stir thoroughly.
In a 9-inch, rectangular baking dish, pour in ¼ of the enchilada sauce.
In a large frying pan, heat the oil on low and spread evenly with a brush or paper towel. Heat a Grande Tortilla just enough to be soft and pliable, flipping over once. Don’t overheat or the tortillas will become crunchy and not pliable. Remove from heat and spoon about ¼ cup of pumpkin mixture in a line through middle (longwise) of tortilla.
Fold the ends of tortilla over and roll to create a parcel (like a skinny burrito).
Place into baking dish and do the same thing two more times to have three parcels side by side. Spread remaining cream cheese atop parcels and then pour on another ¼ of the enchilada sauce.
Continue to heat tortillas and create three more parcels, so that you have a second layer. Pour on the remaining enchilada sauce and top with tasty cheese.
Bake in a 200°C oven for 30 minutes, or until the cheese on top is bubbling and turning brown. Serves 4.
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