Beer Can Chicken turned into Enchiladas with Pumpkin Sauce

This week was my week to choose a recipe for our cooking group the Weekend Wizards, and we are following a fall theme this round. I chose to do a savory pumpkin dish. The recipe comes from Everyday Food from the kitchens of Martha Stewart Living's cookbook Great Food Fast. Here is a link to the original recipe. http://www.marthastewart.com/recipe/spicy-enchiladas-with-pumpkin-sauce?autonomy_kw=enchiladad%20with%20pumpkin&rsc=header_15

Whole chickens were on sale at my grocery store this week, so I decided to make 2 beer can chickens and use the chicken in 2 dishes this week. Here is a link to my previous beer can chicken. http://courtcooks.blogspot.com/2008/06/beer-can-chicken.html

I changed to rub on the beer can chicken to 1 tsp salt, 1 tsp pepper, 1 tsp cumin, 1 tsp garlic, and 1 tsp chili powder.

I made a terrible mess in the kitchen when I was preparing the pumpkin sauce!! I used my food processor to make the sauce (the recipe says to use a blender-guess I didn't read it good enough) and adding 2 & 1/2 cups of water was too much liquid for it too handle. Orange liquid filled my kitchen counter, and onto the floor. After cleaning up, I poured the remains into a BLENDER, added more chili powder, pumpkin, and water.

My husband loved the dish!! I had tried the pumpkin sauce before baking and was sure the dish was going to be a disaster. After cooking the sauce, it really complimented the chicken.

This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

Enchiladas with Pumpkin Sauce

1 whole chicken-about 3-4 lbs (skin removed, and meat shredded)

6 scallions, thinly sliced

coarse salt and fresh ground pepper

15oz can pumpkin puree

4 garlic cloves, peeled

2 jalapeno chilies, quartered

2 tsp chili powder

8 corn tortillas (8")

1 & 1/2 cup shredded cheddar cheese

Preheat oven to 425 degrees.

In a medium bowl, combine the chicken, scallions and season with salt & pepper.

Set mixture aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 & 1/2 cups water, 2 tsp salt, and 1/4 tsp pepper until smooth.

Pour 1 cup of the sauce into a 9x13 baking dish.

Spoon a mound of the chicken mixture into the center of each tortilla, and roll into a log and place seam side down in the dish.

Pour the remaining sauce on top, and cover with cheese.

Bake until cheese is golden brown, and sauce is bubbling-about 25-30 minutes.

Let cool for 5 minutes before serving.