Caramelized Onion and Mushroom Enchiladas with Spicy Pumpkin Sauce
-1 1/2 teaspoons olive oil
-3 cups vertically sliced sweet onions
-1 8-ounce package sliced baby bella mushrooms
– 1 6-ounce package sliced portabella mushrooms
-1 red bell pepper, chopped
-15 ounces pumpkin puree
-4 cloves garlic, peeled
-1/2 jalapeno chile (seeds and ribs removed)
-1 teaspoon chipotle chili powder
-2 teaspoons salt
-1/4 teaspoon pepper
-8 (6-inch) corn tortillas
-1 cup shredded, reduced fat cheese
Heat oil in a large skillet or dutch oven over medium high heat. Add sliced onion and cook for 20 to 25 minutes, stirring occasionally, until golden brown. Meanwhile, saute the mushrooms and bell pepper in a pan until softened. Combine onion and mushroom mixture and set aside.
In a blender puree the pumpkin, garlic, jalapeno, chili powder, 2 teaspoons salt, and 1/4 teaspoon pepper. (Note: the original recipe also called for 2 1/2 cups of water to be added to this mixture. I omitted it because my pureed pumpkin was a bit on the watery side. However, if you are using canned pumpkin your mixture is likely to be thicker so feel free to use up to 2 1/2 cups of water to achieve desired thickness.) Pour 1 cup of the sauce in a 8-inch square baking dish.
Lay tortillas on a work surface; mound onion-mushroom mixture on half of each tortilla, dividing evenly. Roll up tortillas and place seam side down in the baking dish.
Pour remaining sauce on top; sprinkle with cheese. Bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Cool for five minutes before serving.