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Autumn Enchiladas with a Three Chile Sauce #Sponsored

 This is a sponsored post written by me on behalf of Selefina spices. 
Complimentary product was provided for this post and this page may contain affiliate links. 
However, all opinions expressed here are my own.

Let me start with this: I don't have shots of my finished dish on serving plates because I made these to send up with the guys on their mountain biking trip. But of the food I sent up, this was the smash hit - even more than my lasagna! - so I am writing it up now.

When a contact from Selefina* asked me if I would like to sample their new line, I looked through the website and agreed immediately. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles - Selefina's Guajillo Chile PepperAncho Chile Pepper, and Chipotle Chile Pepper - hence the title.

Given that it's October, pumpkin abounds on my table. I added in roasted pumpkin to the chicken enchiladas filling for a truly Autumn-y dish.

Ingredients makes 6 to 8 servings

Three Chile Sauce

  • 2 cups chicken, cubed (I used boneless, skinless chicken thighs)
  • 1/2 cup onions, peeled and diced
  • 1/2 cup celery, diced
  • 2 Tablespoons olive oil
  • 1 cup cubed, roasted pumpkin
  • corn tortillas
  • shredded cheese
  • crumbled Cotija cheese
  • thinly sliced green onions
  • fresh organic cilantro
  • Also needed: sour cream and salsa for serving


Three Chile Sauce
Place dried chiles in a bowl and cover them with boiling water. Weigh them down with a bowl or saucer so that they stay submerged. Let soak for 1 hour until the flesh is softened.

After an hour, slice the chiles lengthwise and remove the seeds and stem; it's okay if some seeds get in. Reserve some of the soaking water. Place the chiles in the bowl of a food processor or blender. 

Add 1 to 2 Tablespoons of the soaking water and process until the chiles are broken down. Set aside.

Place tomatoes, onions, and garlic in a large skillet and cook over medium heat until they are lightly scorched. Add these to the chiles and blitz to create a smooth sauce. Whisk in the chicken broth, spices, and cocoa powder. Bring to a simmer and cook until desired consistency. I let mine reduce by half.

Pour oil to a pan and heat till it shimmers. Add in the onions and celery and cook until the onions are softened and translucent. Stir in the chicken and cook thoroughly. Fold in the roasted pumpkin and mash together slightly.

Assembly and Baking
Preheat the oven to 350 degrees Fahrenheit. Add a thin layer or sauce to the bottom of your baking dish. 

To assemble, place corn tortilla on a cutting board or plate. Place shredded cheese in the center of the tortilla. Top with chicken and pumpkin mixture and sprinkle with cotija cheese, sliced green onions, and torn cilantro. Roll the tortilla - as tightly as you can! - into a cylinder. Place it in your baking dish.

Roll as many as you can with the ingredients that you have. When your dish is packed, spoon sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or more broth. Cover the top with shredded cheese and sprinkle with cotija cheese. Cover with foil.

Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted. Uncover and return to the oven for another 5 minutes, or until the cheese is crisp along the edges.

Serve with sour cream and salsa.

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.


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