What is it about holidays that make me hoard food? Is it because certain food items are only thrust into the limelight during a few short months of the year? I don’t know. Whatever the reason, starting about now, I have to frantically begin using up bag after bag of frozen cranberries and cans upon cans of pumpkin. Why do I frantically have to use it up? So, I can buy more, silly.
I found myself with 4 cans of pumpkin in the pantry. Must use it up, so I can buy more cans this year. That is how it works. Don’t judge. Just accept. I was going to bake something sweet. But I don’t bake things like cakes, because they have such a high fail ratio in my house. So, while perusing through Everyday Food: Great Food Fast I found Spicy Enchiladas in a Pumpkin Sauce. Intriguing, yes?
This was so surprising good. You would not be able to guess that it was pumpkin flavoring the sauce. I mean you might be able to guess it from it’s looks, but if you had your eyes closed you would be saying, “yummy, what is this?!” It is absolutely perfect for fall!
I followed the recipe exactly, except that I didn’t have white cheddar, so I used regular. The white would have been prettier – a nicer contrast with the orange pumpkin. You can either follow the recipe in the book, or I’ve given you a link above to Martha Stewart, where you can also find it! Let me know what you think!
This will be my entry for Foodie Friday at Designs by Gollum!