Print
Pumpkin-Ancho Enchiladas with Pulled Pork

Pumpkin-Ancho Enchiladas with Pulled Pork

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.

Course Main Dish
Cuisine American
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 521 kcal
Author Christin Mahrlig

Ingredients

  • 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

Instructions

  1. 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.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. 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.
  5. Lightly spray a baking dish with cooking spray and spread 1 cup of sauce along bottom.
  6. Place tortillas on a microwave-safe plate, cover with a damp paper towel and heat for 20-30 seconds to make pliable.
  7. 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.
  8. 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.)
  9. To serve, sprinkle with cilantro and queso fresco cheese if desired.
Nutrition Facts
Pumpkin-Ancho Enchiladas with Pulled Pork
Amount Per Serving
Calories 521
* Percent Daily Values are based on a 2000 calorie diet.