Chicken Enchiladas with Pumpkin Sauce
User Reviews
5.0
9 reviews
Excellent
Chicken Enchiladas with Pumpkin Sauce
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Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the Fall season by incorporating pumpkin into your dinner routine.
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Ingredients
Pumpkin Enchilada Sauce
- 15 ounces pumpkin puree
- 3 cloves garlic minced
- 1 Jalapeño seeds and stems removed, then finely diced
- 1 1/2 Tablespoons maple syrup
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- Pinch of ground ginger
- 1 1/2 cup chicken broth
- 3/4 cup sour cream or plain Greek yogurt
Chicken Enchiladas
- 2 Tablespoons salted butter
- 1/2 large sweet onion diced
- 1 red bell pepper diced
- 1 can diced green chilies
- 3 cups cooked shredded chicken
- 1 1/2 cups grated pepperjack cheese divided
- salt and pepper to taste
- 8 flour or corn tortillas
- 2 green onions chopped
- 1/2 bunch fresh Cilantro chopped
- 1 avocado sliced
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Instructions
- Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
- Preheat oven to 425°F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and sauté until soft, about 5 minutes. Add the green chilies during the last minute.
- In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
- Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
- Sprinkle with the green onions, chopped cilantro, and avocado, and serve.
Nutrition Information
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Calories
414kcal
(21%)
Carbohydrates
30g
(10%)
Protein
23g
(46%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
921mg
(38%)
Potassium
590mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
9335IU
(187%)
Vitamin C
36mg
(40%)
Calcium
264mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 921mg | 38% |
| Potassium | 590mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 9335IU | 187% |
| Vitamin C | 36mg | 40% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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