Pumpkin Enchiladas (this isn't really a food blog)

Yummy! And very easy. My Aunt Cheryl made these top vote getting Pumpkin Enchiladas for our annual Halloween party. They were DELICIOUS! Since the weather has finally cooled down to normal Fall temperatures here in Southern California, we've been doing more cooking

The recipe she gave us was for 2 single serving enchiladas. Two isn't enough, and I've made enough enchiladas is my time that I just gathered my ingredients and started mixing. (The diced tomatoes are for the Spanish rice and snuck their way into this photo). There is no exact science to making these.

In a large mixing bowl dump your pumpkin, diced green chiles, about 1 cup of salsa and maybe 1/4-1/3 packet of taco seasoning. (I used half and it was a bit much).

Dice a medium sweet Mayan onion and sautee. Add to pumpkin mixture.

Shake your enchilada sauce, before you open the can, and pour just enough to cover the bottom of your 9X13 pyrex.

My family prefers flour tortillas, but you can use corn. Spoon pumpkin mixture into tortilla, roll and place seam side down in the pyrex. If you want more enchiladas don't use as much filling, if you like your enchiladas really substantial then fill 'em up.

Pour the rest of the enchilada sauce over the top. Add shredded cheddar cheese, the more the better. Cover with foil and bake at 375 for 30-35 minutes. Remove foil and bake 5-10 minutes more, until cheese starts to bubble and brown. 

Let enchiladas sit 5-10 minutes so it will be easier to serve them. If they are too hot they slop all over the place while you're trying to get them out of the pan. Have fresh tomatoes, sliced avocado, olives, sour cream, or whatever else you like to garnish your enchiladas with. Serve with Spanish rice, beans, chips and salsa. Happy fiesta!

If you are unsure about the pumpkin, use the same ingredients but substitute refried beans for the pumpkin. And if red enchilada sauce is too strong for your taste use the milder green chile enchilada sauce.