Meet the Fam 

After passing the mom test with flying colors, came the true test: Meeting the sister and her husband.

Why are they the true test? Two reasons: The sister's husband is also a best friend; have to make a good impression on both to be "in." The other reason is that our meeting involved me cooking dinner for them. So not only did I need to impress them with my stellar social skills, but I also had to impress their palates. No pressure.

Luckily, I know my way around a kitchen and was up for the challenge. I decided simple was best and made up a batch of my soon-to-be famous (at least in my own world) chicken-pumpkin enchiladas and steamed veggies. Dinner went well, and it seems the pair loves me. In fact, I was apparently the talk of family dinner night last weekend -- in a good way.

For you foodies out there, here's the recipe for the enchiladas:

Chicken-Pumpkin Enchiladas

1 rotisserie chicken (or leftover cooked chicken that yields the same amount of meat), deboned and chopped
6 scallions, sliced
salt and pepper

1 can (15 oz.) solid pack pumpkin (this is the smaller can size)
3 c. chicken broth
6 cloves garlic
3 chipotle peppers in adobo sauce (it's pronounced chi-pot-LAY; I have to remember this or my mom says my brothers will mock me)

1 yellow onion, sliced

1 tablespoon chile powder

1 teaspoon cumin

½ teaspoon ground clove

Pinch of cinnamon

Pinch of cayenne pepper

About 12 corn tortillas, warmed in microwave to soften
About 1 1/2 c shredded colby-jack cheese (feel free to substitute your favorite variety. I think pepper jack and cotija work well)

In a skillet, sauté onion and garlic over medium heat until caramelized (takes about 20-30 minutes to get a good caramel color). Set aside to cool.

Mix the shredded chicken, scallions, and salt and pepper to taste.

In a blender, puree the onion-garlic mixture with the peppers and pumpkin. Add broth to make a sauce that suits your desired consistency. I like a thick sauce, but thinner makes for a “juicier” finished product.

Heat oven to 425 degrees Fahrenheit. Pour about 1 cup sauce in a 9x13" pan.

Wrap chicken mixture in tortillas and place in pan. Pour sauce on and top with cheese. Bake about 30 minutes or until cheese bubbles and begins to brown.

NOTE: I like my Mexican food spicy so I kick up the heat by adding a couple extra chipotles and using hot chili powder. You can cool down the heat with sour cream or fat-free plain yogurt. I serve it with both sour cream and Tapatio red-pepper sauce at the table. A green salad tossed with a dressing made from 2 parts salsa mixed with 1 part Ranch dressing is a nice accompaniment.