Chicken Enchiladas with Pumpkin Sauce
Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the fall season by incorporating pumpkin into your dinner routine.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 414kcal
Pumpkin Enchilada Sauce
- 15 ounces pumpkin puree
- 3 cloves garlic minced
- 1 jalapeno seeds and stems removed, then finely diced
- 1 ½ Tablespoons maple syrup
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon cinnamon
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- Pinch of ground ginger
- 1 ½ cup chicken broth
- ¾ cup sour cream or plain Greek yogurt
Chicken Enchiladas
- 2 Tablespoons butter
- ½ large sweet onion diced
- 1 red bell pepper diced
- 1 can diced green chilies
- 3 cups cooked shredded chicken
- 1 ½ cups grated pepperjack cheese divided
- Salt and pepper to taste
- 8 flour or corn tortillas
- 2 green onions chopped
- ½ bunch fresh cilantro chopped
- 1 avocado sliced
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 degrees 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 saute 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 ½ 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.
Calories: 414kcal | Carbohydrates: 30g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 921mg | Potassium: 590mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9335IU | Vitamin C: 36mg | Calcium: 264mg | Iron: 3mg