Okay, So I know what you are thinking, because I thought it too. I totally turned my nose up to this idea. BUT, I decided to try new things and go for it. I am so glad that I did because these were a hit! We have served this dish many times for dinner gatherings and as a fall staple on our October and November Dinner Plan. They are so good that Every time I make them for friends, they ask for the recipe. They are pretty easy to assemble but are something for a day when you have a little more than 10 minutes to prep dinner. I like to make them in advance and then just heat and serve as a quick dinner option on practice nights. All about that pre planning, when I can make that happen. I hope you enjoy them as much as we do!
PUMPKIN, BEAN, & CHICKEN ENCHILADAS
Prep Time, 20 minutes Bake Time 25 Minutes
WHAT YOU NEED:
2 tsp. olive oil
1/2 cup chopped onion
1 fresh jalapeno chile pepper, seeded and finely chopped
1 15 oz can organic pumpkin (or make your own puree)
1 tsp chili powder
1/2 tsp Himalayan salt (pink salt)
1/2 tsp ground cumin
1 cup canned organic low sodium red kidney beans, rinsed and drained . (or swap for black beans)
1 1/2 cups shredded cooked chicken breast (I usually do this in the crockpot in advance)
1/2 cup shredded part skim mozzarella cheese
8 6 in white corn tortillas, softened
Pico de gallo (optional topping)
lime (optional topping)
avocado (optional topping)
WHAT YOU DO:
Pre Heat oven to 400F. Lightly coat a 2-qt rectangular baking dish with a nonstick cooking spray. In a medium saucepan, heat oil over medium high heat. Add onion and jalepeno pepper; cook for 5 minutes or until onion is translucent and peppers are tender. stir occasionally. Stir in pumpkin, 1 1/2 cups water, chili powder, salt, and cumin; heat through. If needed, stir in additional water (up to 1/4 cup) for consistency.
Place beans in a large bowl; mash slightly with a fork. Stir in half with a fork. Stir in half of the pumpkin mixture, chicken and 1/4 cup of cheese.
Spoon a generous 1/3 cup of bean mixture onto each tortilla; roll up tortillas and place them, seams down, in prepped baking dish. Pour remaining pumpkin mixture over the rolled tortillas.
Bake, covered, 15 minutes. Sprinkle with remaining 1/4 cup of cheese. Bake, uncovered, for 10 additional minutes or until cooked through.
Serve with Pico De Gallo, lime and avocado (optional)
You could totally omit the chicken but the chicken helps with the consistency of the filling. They can be a little runny or mushy without it.
When Chopping the jalapeno chile, make sure to use gloves and wash your hands immediately once you are done. And more than once. LOL. It will Burn your skin as the juice will absorb into your hands and fingers and linger. You can also just buy a pre diced can of jalapeno chilies but I prefer them fresh for this recipe.