This is a Sponsored post written by me on behalf of Libby’s. All opinions are 100% mine.
These Enchiladas are filled with a pulled pork and corn mixture and covered in a pumpkin-ancho sauce. If you’re a fan of spicy food, they are sure to become a favorite.
Pumpkin is one my favorite foods to cook with. I love its versatility. The flavor and consistency of pumpkin complements just about any sweet or savory food.
Another reason I love cooking with pumpkin is it is a Superfood, adding tons of good nutrition to any meal. Pumpkin is loaded with beta carotene and adds Vitamin A and extra fiber to recipes. It can be used in baked goods as a replacement for eggs, butter, or oil, allowing you to cut calories and fat without sacrificing moistness or flavor. Stir pumpkin into sauces to reduce sodium content per serving.
Breakfast, lunch, or dinner pumpkin can make any meal taste great. And look pretty too. We live in Clemson Tiger country and we love our orange!
So don’t just grab a can of Libby’s pumpkin in November to make your Thanksgiving Pie. Pumpkin can and should be used all year long to make delicious meals and treats. Thanks to Libby’s canned pumpkin, that height of season pumpkin flavor is available anytime of year. Not sure what you’d like to cook? Visit Libby’s Pumpkin for tons of mouth-watering pumpkin recipes. One look and you’ll be loading up your pantry shelves with cans of Libby’s Pumpkin.
You can add it to oatmeal, smoothies, mac and cheese, and sauces for extra flavor and nutrition. If you’re not using the whole can for your recipe, just place the leftover pumpkin in a ziptop bag and place it in the freezer for future use. Or use an ice cube tray to make pumpkin cubes that can easily be added to whatever you are cooking.
During the spring and summer we love to eat Mexican food. There’s just something about fiery hot food that’s irresistible this time of year. Pumpkins are a common ingredient in Mexican foods and they are a natural complement to anything spicy.
I decided to make an enchilada sauce by combining pumpkin with ancho chili peppers and it was fantastic. The sauce was simple to make, had the perfect consistency and texture thanks to the pumpkin, and a fabulous smokey flavor. I used an entire can of Libby’s pumpkin in the sauce so there’s a whole lot of nutrition. The pumpkin really creates a wonderful platform for the flavor of the ancho chili peppers. Inside the enchiladas I did a mixture of pulled pork and corn to give them a little southern flair. You can either use leftover crockpot pulled pork or buy a pound of pulled pork from your favorite BBQ restaurant. You could also use shredded chicken.
I had a little sauce leftover and I’m already dreaming up what to do with it. I’m thinking a potato hash with a fried egg drizzled with Pumpkin-Ancho Sauce. How does that sound for a breakfast?
What is your favorite way to cook with pumpkin besides the traditional pumpkin pie?
Do you have your own great ideas for using pumpkin? Share them on Pumpkin Can for the opportunity to win weekly prizes.
- 2 dried ancho chili peppers
- 1 can Libby’s pumpkin
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cups pulled pork or you can sub shredded chicken
- 1 cup corn
- ¼ cup sour cream
- 1 cup shredded Colby Jack cheese, divided
- 8 corn tortillas
- Chopped cilantro for garnish
- Queso fresco or Cotija cheese - feta cheese works too, optional
- Remove stems from ancho peppers and peel them open. Discard seeds. Place peppers in a bowl and cover with about 2 cups of boiling water. Let sit 30 minutes.
- Preheat oven to 350 degrees.
- Place softened peppers and 1 ½ cups of the soaking liquid in a blender. Add pumpkin, garlic, cumin, sugar, salt, and red pepper flakes. Blend until smooth.
- In a medium bowl combine pulled pork, corn, sour cream, and ½ cup shredded Colby Jack cheese. If pulled pork has been refrigerated, warm it in the microwave first.
- Lightly spray a baking dish with cooking spray and spread 1 cup of sauce along bottom.
- Place tortillas on a microwave-safe plate, cover with a damp paper towel and heat for 20-30 seconds to make pliable.
- Place about ¼ to 1/3 cup filling in a line across each tortilla, roll up, and place seam side down in the prepared dish. Cover with another 1 1/2 cups of sauce. You will have extra sauce that you can serve with the enchiladas.
- Sprinkle remaining Colby Jack cheese on top, cover baking dish with aluminum foil, and bake for 30 minutes. (Spray underside of aluminum foil with cooking spray if it looks like it might touch the cheese.)
- To serve, sprinkle with cilantro and queso fresco cheese if desired.
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