The world’s most easy enchilada salsa! This pumpkin enchilada is made in the blender ( without cooking necessary!) In just five minutes, I used nine pantry staples.
It’s rich and spicy with a vibrant orange color (hello, antioxidants!) What’s there not to like? Make this thing!
Enchilada Sauce: Origin and History
The word Enchilada is derived from “enchilar,” meaning “to season with chili.” Chilies form the core of Enchilada (also known as a.k.a. The most important ingredient for making enchiladas is chilies.
Enchiladas are believed to have evolved out of a similar Mayan recipe and date as far back as 1831. The first published recipe was in a book called El Cocinero Mexicano.
This is a fall-inspired version of Enchilada flavored with chili powder, similar flavors, and a Pumpkin-y twist.
How to make pumpkin enchilada sauce
It started as a quick version of the traditional red Enchilada, but it quickly evolved into pumpkin enchilada. We have no regrets. This sauce is fast and doesn’t sacrifice flavor.
Add a few pantry staples into a blender, and give it a good whirl.
The bold flavor and spicy flavor of this sauce is derived from the chipotle in the adobo, while the pumpkin adds an orange hue and balances the taste of the tomatoes. This is not a tomatoey enchilada.
We then add cashews to the mixture for creaminess. Cumin is added for smokiness. Chili powder gives it the classic enchilada taste. Vegetable stock is used as the liquid. We add sea salt at the end to bring out all of the flavors.
- 1 (14.5 oz.) Can diced fire-roasted tomatoes
- 1 (15 oz.) Can pumpkin puree (or substitute homemade // We like Libby’s)
- 1/3 cup raw cashews*
- 1 cup vegetable stock
- 2 tsp Chili powder or store-bought
- Cumin 2 tsp
- 1 tsp of sea salt
- Two whole chipotle peppers in Adobo
- 2 Tbsp of adobo (from the can of chipotle in adobo).
- Blend all ingredients in a blender until smooth and creamy. Stir a few times to help the blending.
- Add more adobo for heat and smokiness, or add salt to enhance the overall flavor.
- This sauce tastes great on enchiladas or chilaquiles.
- Leftover sauce can be stored in the fridge for up to 4-5 days or in the refrigerator for one month.