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!
8tortillasI prefer flour but corn works fine too, 6 inch size
2cupsgrated Monterey Jack cheese
1tomatoseeded and diced
1/2cupsliced black olives
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.
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.