Pumpkin is an ingredient I use in baking and cooking a lot during the months of October & November. To the point where Eric says, “Enough with the pumpkin, already!” But I like pumpkin and things made with it. Pumpkin on its own does not have a very strong flavor, so it needs some other bold flavors in the dish to make it memorable. Bold flavors are definitely present in this dish!
Pumpkin & Chicken Tortilla Casserole
Cumin is one of the strong flavors in this dish. It is a spice common in Indian & Mediterranean dishes and has been used since ancient times. It came to the Americas via Spanish & Portuguese colonists. Cumin has a bitter flavor with some heat to it and is a primary ingredient in curry dishes.
Tomatillos, also known as Mexican tomatoes or husk tomatoes, look like small green tomatoes wrapped in papery husks. But they are not just green tomatoes! Less juicy than tomatoes, they have a wonderfully tart zing to them. Tomatillos are the main ingredient in Central-American green sauces, which is how they are used here.
Tomatillos are a staple in Central-American dishes.
Pumpkin & Chicken Tortilla Casserole (adapted from bhg.com)
Serves 8 Prep time: 45 minutes Bake time: 35 minutes
Ingredients:
- 2 cups pumpkin puree
- 2 teaspoons ground cumin
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- 6 fresh tomatillos, chopped
- 1 large onion, chopped
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro leaves
- 1 tablespoon chopped fresh jalapeno pepper
- 4 cups shredded cooked chicken (about 1 pound)
- 12 6-inch corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 1/3 cup roasted, salted pumpkin seeds (pepitas)
- sour cream & salsa (optional)
Directions:
Preheat the oven to 400°. In a medium bowl combine the pumpkin, 1 teaspoon of the cumin, 2 cloves of the garlic and 1/2 teaspoon of the salt. Mix it well and set it aside.
Spicing up the plain pumpkin puree.
For the sauce, combine the tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, 2 cloves of garlic, and the remaining 1 teaspoon salt in a food processor. Process until the sauce is smooth.
This is similar to a salsa verde.
Place the shredded chicken in a large bowl. Add 1/2 cup of the sauce, tossing the chicken gently to coat it.
Toss the chicken with a bit of the tomatilla sauce.
Coat a 9 x 13 baking dish with cooking spray. Spread 1/4 cup of the sauce in the bottom of the baking dish. Top with four of the tortillas, tearing or cutting them as necessary to cover the entire bottom of the dish.
Start the layering of the casserole with tomatilla sauce then the corn tortillas.
Top the tortillas with half of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat the layers. Top with the remaining four tortillas, the remaining sauce, and the remaining 1/2 cup of cheese.
The casserole is put together and ready to be baked.
Spray a 15″ sheet of aluminum foil with cooking spray. Cover the dish with the coated side of the foil on the casserole and bake it for 20 minutes. Continue to bake the casserole uncovered, for about 15 minutes more or until it is bubbly around the edges. Sprinkle the casserole with the pumpkin seeds. Let it stand for 5 to 10 minutes before serving. Serve with sour cream and salsa, if desired.
Pumpkin works well in savory dishes!
Pumpkin is meant for more than just pie! ~Linda
Pumpkin & Chicken Tortilla Casserole (adapted from bhg.com)
Serves 8 Prep time: 45 minutes Bake time: 35 minutes
Ingredients:
- 2 cups pumpkin puree
- 2 teaspoons ground cumin
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt
- 6 fresh tomatillos, chopped
- 1 large onion, chopped
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro leaves
- 1 tablespoon chopped fresh jalapeno pepper
- 4 cups shredded cooked chicken (about 1 pound)
- 12 6-inch corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
- 1/3 cup roasted, salted pumpkin seeds (pepitas)
- sour cream & salsa (optional)
Directions:
Preheat the oven to 400°. In a medium bowl combine the pumpkin, 1 teaspoon of the cumin, 2 cloves of the garlic and 1/2 teaspoon of the salt. Mix it well and set it aside.
For the sauce, combine the tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, 2 cloves of garlic, and the remaining 1 teaspoon salt in a food processor. Process until the sauce is smooth. Place the shredded chicken in a large bowl. Add 1/2 cup of the sauce, tossing the chicken gently to coat it.
Coat a 9 x 13 baking dish with cooking spray. Spread 1/4 cup of the sauce in the bottom of the baking dish. Top with four of the tortillas, tearing or cutting them as necessary to cover the entire bottom of the dish. Top the tortillas with half of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining 1/2 cup of cheese.
Spray a 15″ sheet of aluminum foil with cooking spray. Cover the dish with the coated side of the foil on the casserole and bake it for 20 minutes. Continue to bake the casserole uncovered, for about 15 minutes more or until it is bubbly around the edges. Sprinkle the casserole with the pumpkin seeds. Let it stand for 5 to 10 minutes before serving. Serve with sour cream and salsa, if desired.