Pumpkin, Bean & Chicken Enchiladas


Pumpkin is not what I think of when I think Enchiladas.  And to be completely honest… I turned my nose up at the idea when I first read the recipe.  My gut said… Clean it up and try something new.  Boy am I glad I did because these were absolutely amazing.  I made a large batch and invited friends over for dinner.  I didn’t tell them what was in the recipe until they approved of the dish.  LOL.  They loved it and asked for the recipe themselves.  So This month… Each week, I will be sharing a different pumpkin recipe that we made to keep things interesting.  It is good to try new things.

 

Pumpkin, Bean and Chicken Enchiladas

 


Pumpkin Enchiladas


 

What you Need: 

 

2 tsp Olive Oil

1/2 cup chopped onion

1 fresh jalapeno pepper, seeded and diced (WEAR GLOVES)

1 3/4 cups Pumpkin puree fresh (or 15 oz organic canned)

1 tsp chili powder

1 tsp salt

1/2 tsp ground cumin

1 cup canned no salt added Red Kidney Beans rinsed and drained (You could use black beans)

1 1/2 cups Cooked Chicken Breast, shredded

1/2 cup shredded part skim mozzarella cheese

8  6-inch White Corn tortillas, softened

 

TIPS:  Wear gloves to dice the Jalapeno and wash your hands well with soap and water before you touch your face or any part of your face.  That ish BURNS!!!   Soften Tortillas by stacking them in between paper towels and microwaving them for 30 seconds.

 

What to Do: 

 

Preheat Oven to 400

Grease a 2 qt baking dish with oil spray.  In a medium saucepan heat over med to high heat. Add onion and jalapeno pepper until tender.  Stir in pumpkin, 1 1/2 cups water, chili powder, salt, and cumin.  If you need to add a little extra water you can but not too much. maybe 2 tbsp to 1/4 cup. Place beans in a large bowl and mash with a fork. Don’t completely smash them.  Just break them open. Stir in Half the pumpkin mixture, chicken and 1/4 cup of the cheese.   Place a heaping spoon full of the mixture into the tortilla shells and roll them up.  Place them in the baking dish seam side down.  Once all the tortillas are full, pour the remaining pumpkin mixture over top and spread it around to make sure every tortilla is coated.  Cover with foil and bake for 15 minutes. Uncover and Sprinkle with remaining cheese and bake for 10 more minutes or until cheese is melted.  Top with fresh pico de gallo and lime wedges.

 

Makes 4 servings  357 calories per serving.

 

 

 


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