Hi! It’s been a while and I apologize for not blogging as frequent. My site has been having issues lately, but just know that we’re working hard to get all of the kinks fixed, so hopefully it will be running faster soon!
Besides that I think we should catch up. You know, just chat about life and such.
Lately I’ve been trying to get back into eating oatmeal for breakfast (I act like it takes effort to eat healthy?), working up to a faster mile, teaching myself new cooking techniques, baking fall goodies, and of course, organizing my life. I’ve been really wanting to get better at blogging more and I have a million recipes written down; it’s just that writing and editing tends to always take up more time then I expect it to.
Anyway this recipe has been just waiting for you, begging to be cooked. Like for an entire week! I mean, now that it’s October, I feel like I can really break out the pumpkin recipes, comfort food, and oh my goodness… all of the delicious treats involving brown butter just scribbled on my chocolate-stained notebook.
Last week I was craving comfort; warm; ooey-gooey goodness that would make me sink into a food coma in a very good way. But what was it going to be?
I searched around the kitchen. There was a roasted chicken in the fridge, canned pumpkin that was begging to be used, and those million dollar mexican spices (garlic, cumin, chili powder, etc).
It’s a bit obvious what happened, right?
I shredded the chicken to bits and pieces.
It was fun. Delicious too, since I shoveled it into my mouth along the way.
Shred, eat, shred, eat… remind self to stop eating.
But this is when things got really good! I heated up my pan with a little of that heart-healthy olive oil, and added a bit of onion and garlic. I inhaled the smells for several minutes. Is it possible to get food high? Because I think that happens every time I’m cooking. It’s a weird thing, but I sort of love it.
Anyway, next I added black beans, a classic canned tomato sauce, red pepper flakes, and that million dollar chili powder. Ohhhh baby.
Eat, stir, eat, stir…
Annnnnd drink wine! Having a glass of wine, listening to good music, and cooking is my favorite way to unwind. That and dancing to Hot Cheetos and Takis.
But let’s get back to this delicious little enchilada project because it’s not quite finished yet!
It was time to make that lovely and creamy pumpkin sauce you’re probably wondering about. I placed pumpkin, sour cream, a bit of tomato sauce, garlic, chili powder, then salt and pepper into my food processor (you could also use a blender).
I am now referring to that sauce as magic: a bit sweet, a hint of spice, and all things good.
I continued on my enchilada journey by thinly spreading the magic sauce on the bottom of the pan.
I think I was drooling by the time I warmed up corn tortillas and stuffed them with some shredded chicken, my black bean mixture, cheese, and the pumpkin sour cream sauce.
Look, just look! Freaking awesome is what these are. You can’t understand it unless you make them and eat half the pan in one sitting.
Which is exactly what my roommate did when he got home from work. Then he ate them the next morning for breakfast with a fried egg on top.
These combine my two favorite things: pumpkin and mexican food. I can’t even begin explain how delicious and comforting these enchiladas are. They’re both sweet and savory and completely worth the time it takes to put them together. Another thing that’s great is that these can be made ahead of time and kept in the fridge (or freezer!) until you are ready to cook them. Men LOVE them. I LOVE them. And I know you’ll LOVE them too.
I enjoy topping mine with a bit of sour cream and avocado which helps to cool the little bit of heat that these bring. Oh and if you’re vegetarian, simply leave the chicken out!
More fall recipes coming soon. Swoon!