I originally found this recipe on Cacique USA's website, one of Aaron Sanchez's recipes. In his recipe he used butternut squash, so I figured I could use canned pumpkin since I was on a pumpkin the first time I made it. The enchilada sauce is now the standard sauce in our house, stopping after the salt, for the sauce.
2 oz butter
5 T flour
2 c beef broth
4 T chili pwdr
1 tsp cumin
1 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp brown sugar
1/2 c Crema Mexicana
10 oz chorizo (pork or beef) ground beef can be used
1 can pumpkin puree
doz corn tortillas
1/2 pkg (5oz) Queso Quesadilla or monterey jack shredded
To make the sauce: melt butter in saucepan and whisk in flour. Cook for 2 min. on medium heat, stirring constantly. Slowly whisk in the broth. Add remaining ingredients, except Crema Mexicana. Bring to a slight boil and remove from heat and let cool slightly and add Crema.
Cook chorizo according to pkg instructions and drain well. Add pumpkin puree to the chorizo.
Lightly coat bottom of a baking dish with the sauce, the assemble the enchiladas, spread sauce on tortilla, add filling and cheese, roll and place in dish. When all are assembled, spread remaining sauce over enchiladas, sprinkle cheese on top.
Bake uncovered at 350 degrees for 15-20 minutes, until cheese is browned.