How To Make Chicken Enchiladas with Pumpkin Sauce
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
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Preheat oven to 425 degrees F. Coat a 9-inch baking dish with cooking spray.
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In a blender, puree pumpkin, chili powder onion powder, garlic powder, salt, and kosher salt with water until smooth.
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Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
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Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with cheese.
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Roll up tortillas and place seam side down in the baking dish.
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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.
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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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