I wasn’t a huge fan of Mexican food before I moved west. New England isn’t exactly known for its authentic Mexican cuisine (unless you think Taco Bell is authentic) But here in Park City we’ve got more Mexican restaurants in a 10 mile radius than you can count on two hands. I’ve become a huge fan of mole- there is a restaurant in Salt Lake called the Red Iguana that has some of the best Mexican food I’ve ever had and is known for their 8 different kinds of Mole. To make homemade classic mole you’ll need at least 3 different types of dried and fresh chilies that are only found at specialty food stores and a list of spices longer than a football field. Other than chilies and spices mole is usually made with either chocolate, peanuts or pepitas (pumpkin seeds) giving the sauce a rich base. Needless to say making real mole is labor intensive! So when I’m looking for some homemade mole that’s quick and easy I use this recipe which calls for pureed pumpkin as the base giving it an authentic feel with out all the fuss. Oh yeah, the creamy chicken enchiladas aren’t bad either! Top them with some spicy pepper jack cheese and pumpkin mole- this is a super delicious week night or weekend dish! Last weekend I made these enchiladas for some friends after going to a beautiful fall festival at High Star Ranch in Kamas! There was live music and local vendors selling a variety of goods like hand thrown ceramic mugs, peppered jellies, and apple pies!!! There was even livestock roaming around, this adorable mule enjoyed nibbling at our hair and jackets when we went over to see it. These enchiladas can be made with or without the pumpkin mole, top them with classic enchilada sauce (store bought from a can) or just sprinkle with cheese, bake and enjoy! Chicken Enchiladas:
- 1 whole rotisserie chicken, shredded (about 2-3 cups of chicken)
- 1 block of cream cheese
- ½ cup of fresh salsa
- 1 can black beans, drained and rinsed
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 medium sweet onion, diced
- 1 jalapeno, diced
- 1 package of shredded pepper jack cheese or sharp cheddar
- 1 package of flour tortillas (or corn if you want it to be gluten free!)
For the pumpkin mole:
- 2 cups or 1 can (15 ounces) pumpkin puree
- 1 cup tomato sauce (pureed tomato sauce from the can)
- 1 cup low-fat sour cream
- 2 tablespoons chili powder
- 2 cloves of garlic, peeled
- salt and pepper to taste
- Preheat the oven to 375 degrees. Spray a 9×13″ baking dish with cooking spray.
- Cut up cream cheese and melt in sauce pan over medium to low heat.
- Add shredded chicken to the cream cheese, stirring to combine chicken and cheese completely.
- Add salsa, black beans, onions, peppers and tomatoes. Cook on low heat for 10 minutes. Remove from stove.
- While the chicken is cooking start the pumpkin sauce.
- Combine pumpkin puree, tomato sauce, sour cream, chilli powder, garlic, salt and pepper in a food processor or blender and puree until smooth.
- Spread enough of the pumpkin mole on the bottom of the baking dish so the enchiladas don’t stick to the bottom (1-1 1/2 cups)
- Put chicken mixture into tortillas, roll up and put seam side down in baking dish.
- Cover tortillas with remaining pumpkin sauce and top with shredded cheese
- Bake at 375 degrees for 20-30 minutes or until the cheese is bubbly and melted.
- Serve with salsa, guacamole, beans and rice or your favorite side! Enjoy!