Harvest Enchilada’s

This is my attempt for a Holiday Enchilada recipe. You will find this recipe very easy to make, and the flavors are really great. I would like to give a little explanation first, and give you some options then I will give you the ingredients and instructions.

COCOA SPICE RUB this recipe make a lot and you will only be using 2 tablespoons, but not to worry just save the extra in a zip lock bag or airtight container. I will be posting recipes that you can use this rub on pork, chicken, scallops etc.

CHICKEN: I used chicken breast in my enchiladas. I seasoned the chicken breast with Penzeys Fajita seasoning. I browned the chicken in a saute pan then added chicken broth and let simmer until cooked through. Then I shredded the chicken breast and saved this chicken broth that now has the additional flavor to my enchilada sauce. You have many options here, you can use a rotisserie chicken, you can cook the chicken in an instant pot, or bake in the oven, use leftover chicken or even left over turkey. Using left over chicken or rotisserie chicken you can add a little chicken broth and seasoning and toss around to coat. The most important thing, is make it easy for you and your family.

ENCHILADA SAUCE: I used canned pumpkin puree, canned Las Palmas red enchilada sauce you can use your favorite brands. When adding the pumpkin to the red sauce it will make it thicker, I use chicken broth to thin the sauce a bit. At any point if you feel the sauce has gotten too thick, just add more chicken broth.

VEGGIE OPTION: I use butternut squash and black beans in these enchiladas. If you are wanting to keep this recipe more on the veggies side, you can substitute cooked brown rice or quinoa for the chicken. Even add caramelized mushrooms. And use vegetable broth.

Pomegranate Molasses – you can purchase on Amazon https://amzn.to/3nFt5S3

Try not to over load the corn tortilla with filling ingredients. It will be difficult to roll, and will not stay closed. I lay the rolled enchilada seam side down in the pan with a tooth pick inserted to prevent the tortilla from popping open.

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Harvest Enchilada’s


  • Author: Chef Shelly

Description

A tasty holiday recipe for enchilada’s.


Ingredients

Scale

Cocoa Spice Rub

4 tablespoons unsweetened cocoa powder

2 tablespoons brown sugar

4 tablespoons sea salt

3 tablespoons cinnamon

1 tablespoon pepper

1 tablespoon corriander

2 teaspoons cayenne

1  1/2 teaspoons paprika

2 teaspoons ground nutmeg

1 teaspoon ground cloves

Enchilada Sauce

15 ounce can pumpkin puree

19 ounce can red enchilada sauce

3/4 cup chicken broth

2 tablespoons cocoa spice rub

12 tablespoons brown sugar

24 tablespoons pomegranate molasses

sea salt & pepper

Enchilada’s

large soft corn tortilla’s

cooked chicken breast meat

butternut squash cubed

1 can black beans rinsed and drained

Pepper Jack cheese slices

Cheddar / Monterey  Cheese grated

Garnish

Avocado

Sour Cream

Lime

Pomegranate Arils

Fresh Cilantro


Instructions

Cocoa Spice Rub

In a small bowl add all the ingredients. Using a spoon mix all the ingredients well. Keep stored in an air tight container.

Enchilada Sauce

In a medium sauce pan add all your ingredients. If you would like to start with 1 tablespoon brown sugar and 2 tablespoons pomegranate molasses. After the sauce has been simmering, you can taste and add additional based on your preference. I used the full amount on both. Simmer for about 20 minutes. If the sauce becomes to thick, thin with more chicken broth.

Enchilada’s

Shred your cooked chicken of choice

Cook your cubed butternut squash either stop top in a skillet with olive oil, salt & pepper,.  Or in a preheated oven at 375* on a cookie sheet pan with olive oil S & P . Cook until butternut get a little color and starts to soften.

Pepper Jack Cheese Slices – cut in four equal strips, use two strips per enchilada.

Assemble:

You can use individual baking dishes or a 13 X 9 pan. Ladle enchilada sauce just to cover bottom of pan.

On a clean counter top or cutting board lay out corn tortillas, place some shredded chicken on the edge of the tortilla, lay two strips of cheese, spoon some butternut squash on top, then spoon some black beans. Roll the tortilla, place the tortilla seam side down, use a tooth pick to secure. Continue until you have made as many enchiladas as you like. Once your baking container is filled ladle some enchilada sauce on top, and sprinkle the grated cheese on top.

Bake at 350* untii enchiladas are heated through and sauce is bubbly. Timing will vary depending on size of bakeware and how many enchiladas.

Garnish

Slice avocado. Mix 1 cup or more of sour cream depending on how many you are serving with some lime juice to thin and flavor the sour cream. Top the enchiladas with a spoonful of sour cream, slices of avocado, sprinkle the pomegranate arils and scatter fresh cilantro.

 

Notes

You may not use all of the enchilada sauce and can freeze for another use.