There's a Secret Ingredient In My Enchiladas

Ingredients

• 1 tablespoon Olive Oil (extra virgin preferred)
• 250 grams White Onion (about 1 small onion, chopped)
• 4 cloves Garlic (peeled and smashed)
• 3 pieces Dried Guajillo Chiles (de‑seeded and de‑stemmed)
• 2 pieces Dried Chipotle Peppers (stemmed; can substitute 1 tsp chipotle powder)
• 0.5 teaspoon Cumin (ground)
• 1 teaspoon Mexican Oregano (crushed)
• 2 tablespoons Water or Stock (for deglazing; use vegetable or chicken stock)
• 425 grams Unsweetened Pumpkin Puree (one 15‑oz can, plain pumpkin, not pie filling)
• 2 tablespoons Apple Cider Vinegar (adds brightness)
• 3 cups Vegetable or Chicken Broth (keep 1 cup extra for adjusting thickness)
• 12 pieces Corn Tortillas (softened in a dry skillet before rolling)
• 2 cups Muenster Cheese (shredded; used for filling and topping)
• 1 cup Additional Shredded Cheese (for topping (cheddar, mozzarella, or blend))
• 2 tablespoons Fresh Cilantro (chopped for garnish)
• 1 piece Avocado (sliced for serving)

Instructions

1. Prep aromatics and chiles

   Finely chop the white onion, smash the garlic cloves, and set aside. Remove stems and seeds from the guajillo chiles and the chipotle peppers.

   Time: PT5M

2. Sauté onion, garlic, and chiles

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and both dried chiles, stirring for another 2 minutes until fragrant.

   Time: PT5M

   Temperature: medium

3. Deglaze

   Add a splash (≈2 tbsp) of water or stock to the skillet, scraping up any browned bits from the bottom.

   Time: PT1M

   Temperature: medium

4. Blend the sauce

   Transfer the skillet contents to a blender. Add the canned pumpkin puree, 2 tbsp apple cider vinegar, and 2 cups of broth. Blend on high until the mixture is completely smooth and has a pancake‑batter consistency.

   Time: PT5M

5. Adjust thickness

   Check the sauce consistency; if it’s too thick, add the reserved extra cup of broth a little at a time, blending after each addition, until you reach a pourable but not watery texture.

   Time: PT2M

6. Warm tortillas

   Heat a clean dry skillet over medium‑high heat. Warm each corn tortilla for about 10 seconds per side until pliable, then keep them covered with a clean kitchen towel.

   Time: PT5M

   Temperature: medium‑high

7. Assemble enchiladas

   Spread a thin layer of sauce on the bottom of a 9×13‑inch baking dish. Place a generous handful of shredded muenster cheese in the center of each tortilla, roll tightly, and lay the rolls seam‑side down in the dish. Once all are placed, pour the remaining sauce over the top, ensuring each roll is fully covered. Sprinkle the additional shredded cheese evenly.

   Time: PT5M

8. Bake covered

   Cover the baking dish tightly with aluminum foil and bake in a pre‑heated 400°F oven for 15 minutes.

   Time: PT15M

   Temperature: 400°F

9. Bake uncovered

   Remove the foil and continue baking for another 10 minutes, or until the cheese on top is golden and the sauce is bubbling.

   Time: PT10M

   Temperature: 400°F

10. Garnish and serve

    Remove from oven, let rest 2 minutes, then garnish with chopped cilantro and avocado slices. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g