Chicken Enchiladas with Pumpkin Sauce Recipe

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Chicken Enchiladas with Pumpkin Sauce Recipe

How To Make Chicken Enchiladas with Pumpkin Sauce

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • cooking spray
  • 2 ½cupschickencooked, shredded
  • 1 ¾cupspumpkin puree
  • ½tspgarlic powder
  • ½tsponion powder
  • 1tbspchili powder
  • 1tspseasoned salt
  • ½tspkosher salt
  • 8tortillas
  • 2cupsMonterey Jack cheesegrated
  • 1tomatoseeded and diced
  • ½cupblack olivessliced
  • ¼cupcilantro leaves

Instructions

  1. Preheat oven to 425 degrees F. Coat a 9-inch baking dish with cooking spray.

  2. In a blender, puree pumpkin, chili powder onion powder, garlic powder, salt, and kosher salt with water until smooth.

  3. Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.

  4. Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with cheese.

  5. Roll up tortillas and place seam side down in the baking dish.

  6. Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.

  7. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.

Nutrition

  • Calories: 997.73kcal
  • Fat: 65.38g
  • Saturated Fat: 21.64g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 30.36g
  • Polyunsaturated Fat: 9.35g
  • Carbohydrates: 58.99g
  • Fiber: 16.59g
  • Sugar: 10.16g
  • Protein: 50.42g
  • Cholesterol: 163.74mg
  • Sodium: 1621.07mg
  • Calcium: 760.69mg
  • Potassium: 1178.66mg
  • Iron: 11.15mg
  • Vitamin A: 2217.56µg
  • Vitamin C: 22.89mg
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