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Chipotle Pumpkin Enchiladas Stuffed with Vegetables

September 13, 2017

This is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.

September is always a confusing month to me.  I see the Halloween decorations at the store but it’s 100°F as soon as I step outside.  I’ve been wearing shorts in September but I see no signs of sweater weather.  Pumpkin spice is everywhere including the candles in my home.  I apologetically admit to that as I summon the cooler weather with a strike of a match.

I’m not quite ready to indulge in pumpkin pie just yet but I am ready to make a smoky-sweet sauce to coat my veggie-stuffed corn tortillas. My inspiration was Vive Mejor’s Chipotle Chicken Enchiladas featuring Knorr Chicken Flavor Bouillon and Country Crock Spread.  Instead of using the Alfredo sauce the recipe calls for, I decided to go ahead and make my own sauce with an autumn twist.  A medley of  vegetables replaced the chicken and I topped it with shredded cheese and a sprinkle of fresh cilantro.

If you’ve never had pumpkin puree incorporated in a spicy sauce, then this is the perfect opportunity.  You will love this great tasting dish as a Sunday supper with your friends and family.  It’s also a great make-ahead dish that freezes well for mid-week leftovers and the perfect potluck dish that will impress everyone in the office.

If you’re willing to wait around for autumn a few more weeks, why not do it as you enjoy these chipotle pumpkin vegetable enchiladas for dinner.

Want more ideas? Find your meal inspirations one click away by visiting ViveMejor.com.  Get more help with your menu planning by following the hashtag #MiCocinaViveMejor on social media or follow ViveMejor on FacebookTwitter and Instagram to take your weekly menu to another level.

Chipotle Pumpkin Enchiladas Stuffed with Vegetables

Yield: Makes 8

Ingredients

  • 1 tablespoon Country Crock Spread
  • ½ cup red onion, chopped
  • ¾ cup green bell pepper, chopped
  • 3 cups cremini mushrooms, sliced
  • 1 cup canned black beans, rinsed and drained
  • 2 teaspoons Knorr Chicken Flavor Bouillon, divided
  • ¼ cup tomato paste
  • ½ cup pumpkin puree
  • 1 chipotle chile in adobo
  • 1 ½ cups vegetable stock, divided
  • 2 tablespoons olive oil
  • 1 tablespoons all-purpose flour
  • 8 warm corn tortillas
  • ½ cup shredded Mexican blend cheese
  • ¼ cup cilantro, chopped

Instructions

  1. Place Country Crock Spread in a large skillet. Add onion and red pepper. Cook for 3 minutes. Stir in mushrooms; cook for 5 minutes or until mushrooms become tender. Add black beans, season with Knorr and cook for 3 minutes. Set aside.
  2. Combine tomato paste, pumpkin puree, chipotle chile in adobo in a blender container. Blend until smooth. Heat oil in a large saute pan over low-medium heat, whisk in flour. Cook for approximately 30 seconds or until mixture begins to bubble slightly. Add blended tomato paste/pumpkin mixture, remaining vegetable stock and remaining 1 teaspoon of Knorr. Cook, stirring frequently, for 5 minutes. Set aside.
  3. Preheat oven to 350°F. Pour 1/3 cup sauce in a 10x10 baking dish, covering the bottom surface of dish.
  4. Stuff each corn tortilla with bell pepper/mushroom mixture, roll and arrange in baking dish. Spoon remaining sauce over the enchiladas and spread with the back of a large spoon. Sprinkle with cheese and bake for 20 minutes. Remove from oven, sprinkle with cilantro and serve.
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