Chicken Enchiladas with Pumpkin Sauce
These pumpkin enchiladas are flour tortillas stuffed with chicken and coated in a savory sauce. The velvety pumpkin sauce is very unique and elevates the enchiladas into a fancy meal without any extra effort!
Servings 4 servings
Calories 595kcal
Ingredients
- Cooking spray
- 2 1/2 cups cooked shredded chicken
- 1 3/4 cups pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 8 tortillas I prefer flour but corn works fine too, 6 inch size
- 2 cups grated Monterey Jack cheese
- 1 tomato seeded and diced
- 1/2 cup sliced black olives
- 1/4 cup cilantro leaves
Instructions
- Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
- In a blender, puree pumpkin, chili powder onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
- Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
- Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
- 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. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.
Notes
Freeze It: The sauce and enchiladas can be frozen separately for up to 3 months. To bake, thaw the enchilada sauce and pour it over the frozen enchiladas. Bake according to recipe directions and add an additional 5-7 minutes to the cook time.
Nutrition
Calories: 595kcal | Carbohydrates: 43g | Protein: 40g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 118mg | Sodium: 2134mg | Potassium: 674mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18130IU | Vitamin C: 9mg | Calcium: 542mg | Iron: 4.8mg