½ rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
1 can black beans (or 1 ½ cups cooked)
Sea salt
Fresh ground pepper
2 cups pumpkin puree (or 1 15oz. can)
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6-inch) (I can usually get at least 10 tortillas filled)
1 ½ cup (6 ounces) grated sharp white cheddar cheese
1. Preheat the oven to 425F. In a medium bowl, combine the chicken, beans and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 ½ cups water, 2 teaspoons salt, and ¼ teaspoon pepper until smooth (hold the top firmly as the blender will be quite full).
3. Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
4. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortillas, dividing evenly. Roll up each tortillas into a tight log; place seam side down over the sauce in the baking dish.
5. Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling; 25-30 minutes. Let cool for 5 minutes before serving.
Try #1 - November 7, 2010
This was pretty good. I made a few changes based on what I had - fresh pumpkin, regular onion instead of scallions (next time I would try to use scallions or else saute the onions a bit first - they didn't cook very much and were a bit too strong for my taste), 1/2 a green pepper instead of jalapeno, and 8 homemade flour tortillas. The pumpkin mixture was interesting - the spices changed it from sweet to savory. I did feel like something was missing though... I think the jalapeno (or diced green chiles) would definitely give it a good kick, and perhaps next time I would add cheese (or sour cream or yogurt) to the chicken filling.
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