Enchiladas With Pumpkin Sauce Recipe

Name: Enchiladas With Pumpkin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups shredded chicken; 6 green onions, thinly sliced; coarse salt, to taste; ground pepper; 1 (15 ounce) can pumpkin puree (not pie filling); 4 cloves garlic, peeled; 1 jalapeno pepper, quartered (remove ribs and seeds for less heat if desired); 1 teaspoon chili powder; 8 6-inch corn tortillas; 1 1/2 cups grated sharp white cheddar cheese (6 oz,)

Servings: persons

1
Preheat oven to 425 degrees.
2
In a medium bowl, combine chicken and green onions.
3
Season with salt and pepper, set aside.
4
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
5
Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
6
Lay tortillas on work surface.
7
Mound chicken mixture on half of each tortilla, dividing evenly.
8
Starting with side covered with filling, roll each tortilla into a tight log.
9
Place seam side down on the layer of sauce in the baking dish.
10
Pour remaining sauce on top: sprinkle with cheeses.
11
Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
12
Let cool 5 minutes before serving.
13
Salsa and sour cream are good condiments for this dish.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 cups shredded chicken, 6 green onions, thinly sliced, coarse salt, to taste, ground pepper, and more.

Yes, Enchiladas With Pumpkin Sauce falls under the Soups & Stews 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.

That's it — enjoy your meal!

Enchiladas With Pumpkin Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions