Review: Pumpkin Chicken Enchiladas

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Perfectly pumpkin enchiladas

Cook’s notes: This excellent recipes uses a full can (15 oz) of plain pumpkin puree. The enchiladas are hearty, and leftovers freeze well.

I omitted the jalapeno and red pepper flakes. We like our Mexican-style food on the mild side, and the 2 Tablespoons of chili powder provided enough heat.

We did not need all 16 corn tortillas, but we used at least 12 of them.

For pumpkin sour cream sauce:

  • 1 can (15 ounces) pumpkin puree
  • 1 cup good quality tomato sauce
  • 1 cup low-fat sour cream
  • 2 tablespoons chili powder
  • 2 cloves of garlic, peeled
  • salt and pepper to taste

For filling:

  • 2-3 cups shredded chicken breast
  • 1 teaspoon olive oil
  • 1/2 white onion, diced
  • 2 garlic cloves, minced
  • 2 (15 oz) cans of black beans
  • 2 cups good quality tomato sauce
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 16-20 corn tortillas
  • 2-3 cups reduced-fat Mexican or Colby Jack cheese
Instructions: See the Ambitious Kitchen site
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