Chicken Enchiladas with Creamy Pumpkin Sauce Recipe

Name: Chicken Enchiladas with Creamy Pumpkin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Ground Chicken; 3 cloves Garlic; 1 can (15 Oz. Size) Black Beans, Drained; 1- 1/2 cup Frozen Corn; 1 package (1 Oz. Size) Taco Seasoning (I Prefer The Trader Joe's Brand); 1/4 cups Water; 1 can (15 Oz. Size) Pumpkin Puree; 2 whole Fresno Peppers, Stems Removed (use 1 Or Remove The Seeds To Reduce Spice); 1 teaspoon Cayenne Pepper; 1/4 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 1- 1/2 cup Plain Greek Yogurt; 8 whole Whole-wheat Tortillas; 8 ounces, weight White Cheddar Cheese, Grated; Avocado, For Garnish

Servings: persons

1- 1/4 pound Ground Chicken
3 cloves Garlic
1 can (15 Oz. Size) Black Beans, Drained
1- 1/2 cup Frozen Corn
1 package (1 Oz. Size) Taco Seasoning (I Prefer The Trader Joe's Brand)
1/4 cups Water
1 can (15 Oz. Size) Pumpkin Puree
2 whole Fresno Peppers, Stems Removed (use 1 Or Remove The Seeds To Reduce Spice)
1 teaspoon Cayenne Pepper
1/4 teaspoons Salt
1/4 teaspoons Ground Black Pepper
1- 1/2 cup Plain Greek Yogurt
8 whole Whole-wheat Tortillas
8 ounces, weight White Cheddar Cheese, Grated
Avocado, For Garnish

1
Preheat oven to 375 degrees F.
2
Brown chicken in a pan mover medium heat, breaking it up with the back of a spoon.
3
Once chicken is browned, add garlic, black beans, corn, taco seasoning, and water.
4
Stir together and let simmer for about 8 minutes, stirring occasionally.
5
While meat, beans and corn are simmering, make the pumpkin sauce.
6
In a blender, blend together pumpkin puree, peppers, cayenne pepper, salt and black pepper.
7
Pulse or stir yogurt into sauce.
8
To assemble enchiladas, place a few spoonfuls of chicken mixture into a tortilla; fold in bottom and top edges and roll up.
9
Place seam-side-down into baking dish (I used a 7x11 Pyrex baking dish).
10
Do this with the remainder of the mixture and place side-by-side in baking pan.
11
Spoon about 2 cups of pumpkin enchilada sauce on top (I had extra pumpkin sauce and used it on nachos!)
12
and then sprinkle cheese over top.
13
Bake in 375 degrees F oven for about 15 minutes, until cheese is melted.
14
Let cool for a few minutes before eating.
15
Enjoy!

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1- 1/4 pound Ground Chicken, 3 cloves Garlic, 1 can (15 Oz. Size) Black Beans, Drained, 1- 1/2 cup Frozen Corn, and more.

Yes, Chicken Enchiladas with Creamy Pumpkin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas with Creamy Pumpkin Sauce

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