PUMPKIN CHICKEN ENCHILADAS
Pumpkin Chicken Enchiladas with a Pumpkin Enchilada Sauce make an easy and delicious family weeknight or weekend dinner perfect for fall.
Provided by Leah Bergman
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine shredded chicken, sour cream and scallions. Season generously with salt and pepper to taste; set aside.
- In a blender, puree pumpkin, garlic, jalapeño, chili powder, chicken broth, cinnamon, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of sauce in the bottom of baking dish.
- Pour a second cup of sauce onto a plate, this will be for dipping your tortillas in.
- One at a time dip each side of the tortillas in sauce, fill with about 1/3 cup of chicken mixture, roll and place seam side down in baking dish. Repeat until all 9 tortillas are filled and rolled.
- Pour remaining sauce on top of rolled enchiladas covering evenly and sprinkle with cheese.
- Bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
- Top with sliced avocado, cilantro, and more green onion if desired. Serve with more sour cream.
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the fall season by incorporating pumpkin into your dinner routine.
Provided by Amy Nash
Categories Dinner
Time 45m
Number Of Ingredients 25
Steps:
- Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
- Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and saute until soft, about 5 minutes. Add the green chilies during the last minute.
- In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
- Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
- Sprinkle with the green onions, chopped cilantro, and avocado, and serve.
Nutrition Facts : Calories 414 kcal, Carbohydrate 30 g, Protein 23 g, SaturatedFat 10 g, Cholesterol 77 mg, Sodium 921 mg, Fiber 5 g, Sugar 8 g, Fat 23 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
PUMPKIN AND CHICKEN ENCHILADAS
Quick and easy enchiladas. Easy way to sneak pumpkin into a recipe! Before serving, top with sour cream and salt and pepper.
Provided by Erica08
Categories Chicken Enchiladas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
- Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 77.2 g, Cholesterol 127.6 mg, Fat 30.8 g, Fiber 15.7 g, Protein 51.4 g, SaturatedFat 17.5 g, Sodium 1848.7 mg, Sugar 10.1 g
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
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- Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeño pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
- Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
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