Chicken and Pumpkin Enchiladas
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 12
These savory enchiladas are a perfect way to use pumpkin in the fall. Yum!
Total Time: 50 minutes
Servings: 12
These savory enchiladas are a perfect way to use pumpkin in the fall. Yum!
Ingredients:
For pumpkin sour cream sauce:
One 15 Oz. can pumpkin puree
One 14.5 Oz. can tomato sauce
1/2 cup low fat sour cream
1/3 cup water or low sodium chicken broth
2 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
Freshly ground salt and pepper, to taste
For the filling:
1 teaspoon olive oil
1/2 white onion, diced
1 jalapeno, seeded and minced
2 garlic cloves, minced
2 to 3 cups cooked and shredded chicken breast
One 15 Oz. can of black beans, rinsed and drained
Freshly ground salt and pepper
12 soft corn tortillas (or 6" flour tortillas)
2 cups shredded Mexican or Colby Jack cheese
For pumpkin sour cream sauce:
One 15 Oz. can pumpkin puree
One 14.5 Oz. can tomato sauce
1/2 cup low fat sour cream
1/3 cup water or low sodium chicken broth
2 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
Freshly ground salt and pepper, to taste
For the filling:
1 teaspoon olive oil
1/2 white onion, diced
1 jalapeno, seeded and minced
2 garlic cloves, minced
2 to 3 cups cooked and shredded chicken breast
One 15 Oz. can of black beans, rinsed and drained
Freshly ground salt and pepper
12 soft corn tortillas (or 6" flour tortillas)
2 cups shredded Mexican or Colby Jack cheese
Directions:
For the pumpkin sour cream sauce:
Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne, until smooth.
Taste and season with salt and pepper.
Preheat your oven to 350.
Spray 9" x 13" baking dish with Olive oiland add 3/4 cup sauce to the bottom and to spread out evenly then set pan aside.
Put shredded chicken in large bowl and add 3/4 cup of sauce to it, then set aside.
For the the filling:
Heat large non-stick pan over medium heat and add olive oil.
Add onion, jalapeno and minced garlic and cook 3 to 5 minutes or until onions begin to soften.
Remove from heat and transfer into the bowl with the chicken, then add the beans and 1 cup of sauce and stir to coat the filling.
Next warm tortillas in microwave for 20 seconds so they are easier to roll.
You can spray a little water on them before microwaving to make them more pliable.
Then, pour 1/4 cup of mixture on each tortilla, add 1 tablespoon of cheese sprinkled in each tortilla.
Roll each tortilla and place seam side down in baking pan.
Pour remaining pumpkin sauce on top of the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
Bake for 20 to 30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, avocado, or cilantro.
Makes 6 servings -- about 2 enchiladas each (12 total). Enjoy!
For the pumpkin sour cream sauce:
Combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne, until smooth.
Taste and season with salt and pepper.
Preheat your oven to 350.
Spray 9" x 13" baking dish with Olive oiland add 3/4 cup sauce to the bottom and to spread out evenly then set pan aside.
Put shredded chicken in large bowl and add 3/4 cup of sauce to it, then set aside.
For the the filling:
Heat large non-stick pan over medium heat and add olive oil.
Add onion, jalapeno and minced garlic and cook 3 to 5 minutes or until onions begin to soften.
Remove from heat and transfer into the bowl with the chicken, then add the beans and 1 cup of sauce and stir to coat the filling.
Next warm tortillas in microwave for 20 seconds so they are easier to roll.
You can spray a little water on them before microwaving to make them more pliable.
Then, pour 1/4 cup of mixture on each tortilla, add 1 tablespoon of cheese sprinkled in each tortilla.
Roll each tortilla and place seam side down in baking pan.
Pour remaining pumpkin sauce on top of the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
Bake for 20 to 30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, avocado, or cilantro.
Makes 6 servings -- about 2 enchiladas each (12 total). Enjoy!
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