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Gluten Free Dairy Free Pumpkin Enchiladas Casserole

October 23, 2009 by angelaskitchen 9 Comments

Gluten & Dairy Free Pumpkin Enchilada Casserole with Chicken

If you have leftover chicken or turkey, this is a good dish to use it up on.  Shed the meat and layer before the beans.

Gluten Free Dairy Free Pumpkin Enchiladas Casserole

Angela Litzinger @ test.angelaskitchen.com
Print Recipe
Servings 8

Ingredients
  

  • 1 Tablespoons oil
  • 1 cup onions diced
  • 8 cloves garlic minced
  • 2 15 oz cans pumpkin puree
  • 2 cups gluten free chicken stock or broth
  • 4 oz. can of diced mild green jalapeno chiles drained
  • 1 teaspoon gluten free chili powder
  • 4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 can back beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 – 12 oz jar roasted bell peppers drained and chopped
  • 1 cups “cheese” sauce of choice or gluten & dairy free cheese sub of choice
  • 18 gluten free corn tortillas 6-inch

Instructions
 

  • Place a large skillet over medium-high heat with 1 tablespoon oil. Once the oil has heated, add the onion, seasoning well with salt and pepper. Sauté for 4-5 minutes, until onions soften. Add garlic and continue to cook for another minute. Stir in pumpkin puree, stock, jalapenos, chili powder, nutmeg and check if it needs more salt and pepper. Remove sauce from heat.
  • Pour 2 cups of sauce in the bottom of 9x13 pan. Lay (dividing tortillas in half as needed) 6 tortillas into the bottom of pan overlapping and covering as well as possible. Sprinkle with half of the black beans, half of the pinto beans, and half of the roasted bell peppers. Pour 1 cup of pumpkin sauce on layer. Repeat layer starting with tortillas, then both beans, peppers and another 1 cup sauce. Top with the final layer of tortillas. Pour final pumpkin sauce on top (about 2 cups). Warm “cheese” sauce until you can pour it. Drizzle “cheese” sauce over each casserole (see "dips" and "dairy replacements" tab for the ones I use). Freeze.
  • To serve: Thaw. Bake at 350 degrees for 45 minutes – 1 hour or until bubbling.

 

Filed Under: Uncategorized

Previous Post: « Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts
Next Post: Cranberry Pork Roast for the Slow Cooker with Freezer Instructions »

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Trackbacks

  1. Gluten Free-zer Friday – OAM Mom’s October 2009 Dinners & Desserts says:
    October 7, 2012 at 7:41 pm
    [...] Pumpkin Enchiladas Casserole (make a double batch.  Either use 4 deep dish 8″x8″ pans or 2 9″x13″ pans as needed for your family)4 Deep Dish 8×8 pans [...]
    Reply
  2. Gluten-Free Weekly Menu Plan with Pumpkin says:
    October 7, 2012 at 11:57 pm
    [...] Saturday - Angela’s Pumpkin Enchilada Casserole [...]
    Reply
  3. Menu Plan Monday – October 8, 2012 |  Better Batter Gluten Free Flour says:
    October 8, 2012 at 6:01 am
    [...] in Pumpkin Granola, Coconut Milk Pumpkin Creamer, Pumpkin Muffins or Bread, Pumpkin Coffee Cake, Pumpkin Chicken Enchiladas Casserole, Pumpkin Pie (of course), egg free Pumpkin Waffles or Pancakes, Pumpkin Cinnamon Rolls [...]
    Reply
  4. Menu Plan Monday – November 19, 2012 | Start Gluten Free says:
    November 19, 2012 at 1:32 am
    [...] happening.  :)  However, I will be sure to freeze enough turkey after Thanksgiving dinner to make Pumpkin Enchilada Casserole with added turkey next week. *    *    *    *    *    * On to the menu plan!  If you [...]
    Reply
  5. Menu Plan Monday – November 19, 2012 says:
    November 19, 2012 at 4:34 pm
    [...]  :)  However, I will be sure to freeze enough turkey after Thanksgiving dinner to make Pumpkin Enchilada Casserole with added turkey next week. *    *    *    *    *    * The week’s breakfast [...]
    Reply
  6. Menu Plan Monday – November 26, 2012 | Start Gluten Free says:
    November 26, 2012 at 6:06 am
    [...]  yummy delicious stock.  The other leftovers I enjoy making are Wild Rice Soup with turkey, Pumpkin Enchiladas (also with turkey added), and this past Saturday night I made nachos with caramelized onions, [...]
    Reply
  7. Menu Plan Monday – November 26, 2012 says:
    November 26, 2012 at 8:22 am
    [...]  yummy delicious stock.  The other leftovers I enjoy making are Wild Rice Soup with turkey, Pumpkin Enchiladas (also with turkey added), and this past Saturday night I made nachos with caramelized onions, [...]
    Reply
  8. Gluten-Free Weekly Menu Plan - Thanksgiving Leftovers says:
    November 27, 2012 at 11:46 am
    [...] Turkey Stock with her leftover turkey bones. She’s also making Wild Rice Soup with Turkey, Pumpkin Enchiladas, and Nachos using turkey seasoned with fajita spices! You could also use leftover ham to make her [...]
    Reply
  9. Menu Plan Monday – December 24, 2012 | Start Gluten Free says:
    December 24, 2012 at 9:15 am
    [...]  I am thinking this Cobb Salad done dairy free is just the thing – so tasty! Thursday:  Pumpkin Enchiladas (from the freezer) and Shredded Balsamic Beet & Kale Salad Friday:  Roasted Chicken Pot Pie [...]
    Reply

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