Chicken Enchiladas with Pumpkin Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
595 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas with Pumpkin Sauce
Description
This recipe uses shredded cooked chicken as the filling for 6-inch tortillas, which are rolled up and placed in a baking dish coated with a uniquely seasoned pumpkin sauce. The sauce, blended from pumpkin puree with chili powder, onion powder, garlic powder, and salts, lends a smooth and subtly spicy character. The enchiladas are layered with Monterey Jack cheese inside and on top, creating a melty binding as it bakes.
Baking at a high temperature until the cheese browns lightly and the sauce bubbles develops a flavorful crust on top while keeping the filling moist. After a brief resting period, fresh diced tomato, sliced black olive, and cilantro leaves are scattered over the dish for brightness and a hint of herbaceousness.
The smaller tortillas help create nicely sized portions that hold the filling well. The pumpkin sauce provides a creative twist compared to traditional enchilada sauces, adding mellow sweetness alongside a mild heat. This dish pairs well with a simple side salad or rice.
The recipe notes mention the flexibility of tortilla choice and the use of various cooked chicken sources, including rotisserie or leftovers, making the preparation adaptable and convenient.
Ingredients
- cooking spray
- 2 1/2 cups chicken cooked shredded
- 1 3/4 cups pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 8 tortillas I prefer flour but corn works fine too, 6 inch size
- 2 cups Monterey jack cheese grated
- 1 tomato seeded and diced
- 1/2 cup black olive sliced
- 1/4 cup cilantro leaves
Instructions
- Preheat oven to 425 degrees. Coat a 9 inch baking dish with cooking spray.
- In a blender, puree pumpkin, chili powder, onion powder, garlic powder, seasoned salt and kosher salt with 2 cups of water until smooth.
- Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
- Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with 1 cup of cheese. Roll up tortillas and place seam side down in the baking dish.
- Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.
Notes
- Use 6- or 8-inch flour or corn tortillas for manageable enchilada sizes.
- Cooked chicken from rotisserie, leftovers, or freshly baked and shredded works well for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 118mg | 39% |
| Sodium | 2134mg | 89% |
| Potassium | 674mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 18130IU | 363% |
| Vitamin C | 9mg | 10% |
| Calcium | 542mg | 54% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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