Saturday night I had grand plans of making this recipe: Spicy Enchiladas with Pumpkin Sauce. We went to Fred Meyer and found out that there’s still a pumpkin shortage. We went to another store and found jumbo sized cans, but I didn’t think we’d ever use all of it.
I think we added too much water or something. It wasn’t really a puree–instead it was a pumpkin/water liquid. 🙁 Damn! We debated whether or not to continue with the recipe or give up on the pumpkin. I had some Rotisserie Chicken that I was going to use instead of the Rosemary Chicken the recipe called for. We decided to give up on the pumpkin. The texture was all wrong and I felt like the enchiladas would be ruined by the “soup.”
Enchilada sauce, sliced black olives, chicken, cheese and chopped green onions. Topped the enchiladas with more shredded Colby Jack cheese and a little sharp white cheddar. Baked for about 25 minutes or so.
The enchiladas turned out GREAT! I’m really glad we abandoned the potentially disastrous pumpkin enchiladas. The chicken enchiladas turned out wonderfully and the few little shavings of sharp white cheddar were delicious.