Boy, this weekend has been a busy cooking experience. On Saturday night, I made Pumpkin Enchiladas from Everyday Food: Great Food Fast and they were SO GOOD!!! It was nice that the hubby really like them and, of course, Jayden said, “Nice cooker, mommy!”. Makes it worth it…
The recipe calls for 6 scallions. Now, I get confused between green onions and scallions but I think the scallion is the entire green onion including the white part?? That’s what I did and it turned out great. I thought there would be too much onion but it wasn’t and there was so much flavor. The other tricky part was that I had to roll up corn tortillas and when I did that, they started to crack. You cover them all in sauce so it didn’t really matter but I’d maybe steam them next time so it isn’t quite as messy and you can get a tight roll.
The recipe calls for a Jalapeno without the seeds – my husband would have LOVED it with the seeds in the sauce but I don’t think Jayden nor I could handle it. Maybe there is a way to add some just for his sauce?
I didn’t do a side dish (just a green salad) cuz I wasn’t really sure what would go with it. Now, I know to have a side of simple black beans, would have been a great complement.
NOTE: for me, these did not turn out like pretty enchiladas you can display on a plate. Since the tortillas cracked and there is so much sauce, it is more like a casserole. I bet you could alter the recipe if you care more about presentation. I just wanted it to taste good!!
Add a little sour cream and this definitely is a meal I’d make again. Thanks Martha!
Pumpkin Enchiladas
Baby Goggles 