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This recipe was featured in Cheese.
Linda Steinhardt | Pedernales EC
Perfect for a large family, this enchilada casserole features a pumpkin-based sauce and plenty of vegetables for a comforting, hearty dish. You can use flour or corn tortillas, and keep in mind you might need extra tortillas to fit across the casserole dish.
1 tablespoon olive oil
1 onion, diced
2 red bell peppers, diced
8 ounces sliced mushrooms
2 chicken breasts, cooked, cooled and shredded
1 can (15 ounces) black beans, rinsed and drained
2 poblano peppers, roasted, peeled and diced
6 tortillas, plus more as needed
8 ounces shredded pepper jack cheese
3/4 cup pumpkin purée
1 can (15 ounces) tomato sauce
2/3 cup milk
2–3 chipotle peppers in adobo, plus a spoonful of the adobo sauce
2–3 cloves garlic
2 tablespoons chili powder
1 tablespoon cumin
1. Casserole: Preheat oven to 375 degrees.
2. In a large skillet, heat olive oil on medium-high. Sauté onion, bell peppers and mushrooms until softened and slightly browned. Add chicken, black beans and poblanos and stir to combine. Remove filling from heat and set aside.
3. Sauce: In a food processor or large blender, purée sauce ingredients until smooth.
4. In a 9-by-13-inch baking dish, add a thin layer of sauce to coat the bottom. Layer dish with enough tortillas to cover the sauce (breaking if needed), half of the filling, 1/3 of the sauce and 1/3 of the cheese, then repeat. Finish with another layer of tortillas, remaining sauce and remaining cheese.
5. Bake 30–35 minutes, broiling for the last 2–3 minutes if you like the cheese a bit browned and crispy.