Fall 2013 and Pumpkin Enchilada Recipe

Our little bookworm.  If only she would put the books BACK on the shelf when she is done looking at them.

Daddy's BIG and very independent helper.

We turn off our porch light and enjoy the evening together.  Its becoming a tradition for us - two years in a row.  We carve tiny pumpkins that are on sale and then the next day, I bake them and cook them into pumpkin enchiladas.  YUM!  Recipe is at the bottom of this post.

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Before we can even get inside from the trip to the mailbox, Avannie is already looking at her newest edition of the Children's Friend magazine.

My favorite way to cook dinner - with two little girls getting along and coloring on the the kitchen floor.

Who says you can't take a princess and a fairy to Lowes?

INGREDIENTS

1/2 leftover roasted chicken, skin removed, meat shredded

6 scallions, thinly sliced

Coarse salt and ground pepper

1 can (15 ounces) pumpkin puree

4 cloves garlic, peeled

1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)

1 teaspoon chili powder

8 corn tortillas (6-inch)

1 1/2 cups grated sharp white cheddar cheese (6 ounces)

DIRECTIONS

STEP 1: Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

STEP 2: In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

STEP 3: Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

STEP 4: Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.