Pumpkin Enchiladas

Pumpkin Enchiladas

It’s Week Three of my “Chopped Challenge Thursdays” and they have become the highlight of my week!

This weeks “Mystery Basket” includes jalapeños from Marin Marzolf (with the help of her husband Derek!), sharp cheddar cheese from Rafael Ocampo, Pumpkin from Erin Eddens and Nutmeg from Katie Elizabeth.

I was thrilled when I saw pumpkin and nutmeg on there!  Two ingredients that go together like buffalo sauce and chicken, like nutella and chocolate chips, like peanut butter and jelly, you get the point, they’re a match made in heaven! They are also two perfect ingredients for Fall which I’ve incorporated into recipes in the past such as Pumpkin Hummus, Pumpkin Cupcakes, Pumpkin Bread and my favorite, Pumpkin Chili!


  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalapeños (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese
  • green onions
  • sour cream
  • avocado
Read the whole recipe on Little Leopard Book