El Comal Products

Pumpkin Enchiladas 🎃

October is here, and we’re starting the month with a cozy seasonal twist: Pumpkin Enchiladas made with El Comal Mezcladitas Tortillas.

Servings: 6–8
Time: 40 minutes
Ingredients:
2 tbsp olive oil
2–3 tomatoes
4 garlic cloves
½ onion
4 guajillo peppers
1 ancho pepper
2 chile de árbol peppers, optional
1 can pumpkin puree
½ tsp peppercorns
¼ tsp cinnamon
Salt to taste
1 bag El Comal Mezcladitas Tortillas
2–3 cups shredded chicken
1 cup shredded cheese
Sour cream and cilantro, for serving

Directions:
Heat a large skillet over medium heat and add olive oil. Cook tomatoes, garlic, and onion for 5 minutes. Add dried peppers and broth, then cook for 3 minutes.
Add everything to a blender with pumpkin puree, peppercorns, cinnamon, and salt. Blend until smooth, then cook the sauce for 5 minutes.
Add some of the sauce to the shredded chicken and mix.
Lightly fry each El Comal Mezcladitas Tortilla in hot oil.
Fill each tortilla with the chicken and roll tightly.
Add sauce to a large baking dish, then place the enchiladas on top.
Top with shredded cheese and bake until melted.
Serve with sour cream and fresh cilantro.

Cozy, saucy, and perfect for welcoming October.
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