Simple and quick enchiladas. Simple method for slipping pumpkin into a recipe! Add sour cream, salt, and pepper, and then serve.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 8 enchiladas |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can canned pumpkin
- 1 (12 fluid ounce) can fresh green salsa (salsa verde)
- 12 ounces shredded cooked chicken meat
- 2 cups shredded Mexican blend cheese, divided
- 8 (6 inch) corn tortillas
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
- Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8×11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
- You can use freshly cooked, leftover, or canned chicken.
Nutrition Facts
| Calories | 774 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 16 g |
| Protein | 51 g |
| Saturated Fat | 18 g |
| Sodium | 1849 mg |
| Sugars | 10 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe has potential but as is, it is just okay. I made as written with 4 extra ounces of chicken, I used fresh chicken, not canned. I had a ton of filling leftover after making 8 enchiladas that even after topping I had plenty to make a 2 layered 9×13 pan enchiladas casserole that I topped with enchilada sauce. My family preferred the enchilada sauce casserole to the as written enchiladas.