Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos  and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalapeños, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¾ cup plain low-fat Greek yogurt
  • ½ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8×13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks

Maple Dijon Chicken with Cauliflower Potato Mash

This was my stove-top last night. To the left the chicken was simmering away in a sauce that’s sort of a spin on honey mustard and oh-so good. I had just added the cooked potatoes to the cauliflower and they were waiting to get pureed. In the back green beans were steaming.

a busy stovetop

These fresh herbs came out of my garden and transformed dinner for sure. The cauliflower potato mash wouldn’t have been the same without the slight-oniony flavor of the chives. The parsley added a nice freshness to the tangy chicken and the rosemary went into the maple dijon sauce the chicken cooked in.

rosemary, parsley and chives

I always forget to take pictures of the finished product (part of the reason I haven’t posted for awhile) but I did snap one pic before digging in!

maple dijon chicken

Maple Dijon Chicken

  • about 1.5 pounds boneless-skinless chicken thighs
  • 1/3 cup dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • kosher salt and freshly ground pepper to taste
  • chopped fresh parsley for serving

Method

  • Heat a large skillet over med-high heat with a little EVOO. Salt and pepper the chicken thighs and cook on one side until a good sear develops.
  • In the meantime mix the remaining ingredients in a small bowl. Flip the chicken over and add the sauce. Turn the heat down to med/med-low and cook for about 15-20 minutes, basting with the sauce from time to time.

slightly adapted from Table For Two Blog

And now for the mash!

Cauliflower Potato Mash

  • 1 head cauliflower, cut into florets
  • 5 small russet potatoes
  • 1 cup chicken stock
  • 1/4 cup half-n-half
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons (or so) chopped fresh chives, for serving

Method

  • Peel and dice the potatoes and place them in a pot with just enough water to cover them. Cook until fork tender, drain.
  • Meanwhile add the cauliflower florets into a large skillet with the chicken stock. Cover and bring to boil and simmer until soft.
  • When the cauliflower and potatoes are done add the potatoes into the skillet with the cauliflower. Add the half-n-half, salt and pepper. Using an immersion blender, blend until chunky. If mixture is too dry add a slash of chicken stock. Top with chives when serving. No butter needed but it can be added if you wish!

Rosemary and Fig Chicken Thighs

Rosemary and Fig Chicken Thighs

Dinner last night:

Warm Brussels Sprout Slaw with Mustard Seeds (minus the walnuts). I also used two teaspoons of powdered mustard instead of mustard seeds. Love! I could eat this everyday!

Then there was my Rosemary and Fig Chicken Thighs. I’ve made this chicken a few times before. Slightly sweet but with the kick of garlic and a slight heat from the red pepper flakes. The rosemary adds another layer of flavor that I think makes the dish taste like you spent hours in the kitchen!

Rosemary and Fig Chicken

Here’s what you need:

Ingredients for Rosemary and Fig Chicken Thighs

Rosemary and Fig Chicken Thighs

  • 1 package boneless, skinless chicken thighs (usually just over a pound)
  • 2 tablespoons chunky fig jam (I used a locally made jam I bought at a farmer’s market)
  • 1 tablespoon honey
  • 1/4 teaspoon (heaping) red pepper flakes
  • 2 teaspoons rosemary, finely minced
  • 3 cloves garlic, minced
  • kosher salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil, divided

Method

  • Place chicken in a medium bowl. In a separate small bowl mix the next 6 ingredients and 1 tablespoon of the oil. Combine the fig, rosemary mixture with the chicken, it should be enough sauce to just coat all of the chicken.
  • In a large saute pan heat the remaining tablespoon of oil over medium heat. Add the chicken mixture and cook the chicken so that you only turn it once and it sort of caramelizes on both sides.