1 lb boneless skinless chicken breast
1 tsp salt
½ tsp cumin
1 tbsp vegetable oil
3 cloves garlic, minced
1 small white onion, diced
2 cups pumpkin puree (fresh or canned)
1 cup of water
1 tsp ancho chili powder
2 roasted poblanos, sliced
½ tsp cumin powder
½ tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp nutmeg
1 tsp sugar
2 tsp salt
½ cup heavy whipping cream
12 corn tortillas
8 oz. shredded Chihuahua cheese
Poach (fancy word for boil) chicken breast until cooked through. Allow to cool in refrigerator. When cool, shred chicken, season with 1 tsp salt and ½ tsp cumin and set aside.
Roast the poblanos. Easiest way to do this is in the broiler. Cover the broiler pan with aluminum foil. Cut poblanos in half and place cut side down on pan. Broil for about five minutes. The skin should be black and the flesh of the peppers nice and soft. Put the peppers in cold water and peel off the skin. Dice the peeled peppers and set aside.
Preheat oven to 325 degrees. Dice onion and garlic. Heat oil in large dutch oven or sauce pan. When oil is hot, sauté onions and garlic until onions become translucent. Add pumpkin, water, peppers and spices to pan. Bring to boil, then add ½ cup cream to the sauce and mix well. The sauce should be fairly thick but still thin enough that it will pour over the enchiladas easily. Reduce heat to warm and cover until needed. By the way, although I think fresh pumpkin tastes better, it's a pain in the ass to puree enough to work with in a sauce. Unless you have a good food processor that can handle it, I'd say use canned.
Steam tortillas or microwave them for a few seconds, whatever you prefer just so long as they are soft and warm. Take about 2 tbsps of shredded chicken and place on tortillas. Roll tortillas and place in large metal or glass baking dish. Pour sauce over enchiladas in baking dish. Sprinkle with cheese. Bake in oven for about 20 minutes, until cheese is melted.
For my vegan friends, instead of chicken try filling the enchiladas with black beans or whatever else you like. Omit the cheese and cream, and if necessary add a little more water to the sauce.