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Pumpkin Enchiladas

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Prep Time: 25 min Serves: 6
Cooking Time: 35 min Yield: 1 8x8 Dish
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Pumpkin enchiladas are great, they bring that slightly sweet, slightly spicy, interesting mix to the traditional Mexican dish. Rich, filling, and pretty easy, they were a hit tonight!



1. Mix pumpkin, corn, beans, cumin, coriander, cayenne, goat cheese, and green chilies in a large mixing bowl.
2. Preheat oven to 350 degrees, and adjust shelf for middle rack.
3. In a 8x8 Pyrex baking dish, put about a 1/4 cup of red enchilada sauce and spread well to cover the bottom of the dish. Meanwhile take corn tortillas and cut them into quarters and place one thin covering layer in the bottom of the dish.
4. Top tortillas with pumpkin mixture, and about half the spinach, add about 1/4 cup of shredded jack cheese and cover with another row of tortillas, pumpkin, spinach, and tortillas again, cover the top of the casserole generously with enchilada sauce, cheese, and top with chopped jalapenos.
5. Cook uncovered in the over for 35-45 minutes, or until bubbly and gold brown in spots on the cheese.
6. When finished cooking, remove from the oven and let set for 10 minutes. The casserole is somewhat soupy, but will set with a bit of time, or alternatively increase the cheese... it tasted fabulous either way, but this isn't meant to be a foodie photo special for the plate, it just tastes good. Simple as that.


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