This is one of my favorite meals. It’s perfect for my October birthday, when the weather turns crisp and you want some warm comfort food. It’s a vegan version of the Tex Mex classic tortilla soup, with onions, tomatoes, tortillas, cilantro, chiles, canned pumpkin (that you would never know was there), and creamy chunks of ripe avocado.
My Grandmother turned 80 on New Year’s Eve, 1999. In the midst of Y2K paranoia, we all descended on Childersburg, Alabama to celebrate. Some of the family asked those of us from Texas to do a TexMex dinner. We served these enchiladas, along with Dad’s Rotel Rice and Jeff’s Salsa.