Pumpkin and Chicken Enchiladas

  3.0 – 1 reviews  • Chicken

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. 1 (15 ounce) can black beans, rinsed and drained
  2. 1 (15 ounce) can whole kernel corn, drained
  3. 1 (15 ounce) can canned pumpkin
  4. 1 (12 fluid ounce) can fresh green salsa (salsa verde)
  5. 12 ounces shredded cooked chicken meat
  6. 2 cups shredded Mexican blend cheese, divided
  7. 8 (6 inch) corn tortillas

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
  3. 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.
  4. Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
  5. 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

Jeanne Armstrong
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.

 

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