Pumpkin Chicken Enchiladas Recipes

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Bring a skillet 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 bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
• Spray a baking pan with nonstick spray and set aside.
• Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
• Lay tortillas flat, side by side. 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 pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven until enchiladas are hot, about 8 minutes.
• Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN ENCHILADAS

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!

PUMPKIN AND CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.