My movie night went well.
Nothing like a little 80’s beefcake and very, very cheesy (yet fun) film. Everyone brought lots of great Mexican food, beer, wine, etc.
In honor the Mexican potluck thing, I also made these (only very marginally are they “Mexican”):
Pumpkin Enchiladas
1 ~4 lb. sugar pumpkin
2 cups sour cream
3 cups shredded gouda (divided, 2 cups and 1 cup)
2 jalapenos, ribbed, seeded, and minced
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon masa harina flour
1 teaspoon salt
2 cans red enchilada sauce
20 corn tortillas
oil for frying
Preheat oven to 425. Wash pumpkin. Cut into large wedges, scrape out sides. Roast skin-sides down for about 40 minutes. Take out, allow to cool.
Meanwhile, saute garlic in butter. Add masa harina and stir until thickened. Add sour cream and 2 cups of gouda. Stir until all is melted. Set aside.
Take pumpkin and peel off skins, put flesh in food processor and process until smooth, about 1 minute. Mix with salt and jalapenos, set aside.
Preheat oven to 350. Wet bottom of large baking pan with some sauce. Soften tortillas in oil (one at a time). Put about 2 tablespoons pumpkin mix and 1 1/2 tablespoons cheese roux in each. Roll and place seam-side down. Pour sauce over and top with.
Bake 40 minutes, covered. Allow to set for 5 minutes; serve.