How to Make Pumpkin and Chicken Enchiladas - A Step-by-Step Guide

Looking for a delicious and comforting meal to warm you up on a chilly evening? Look no further than these Pumpkin and Chicken Enchiladas! This unique twist on the classic enchilada recipe combines the rich and savory flavors of pumpkin with tender, juicy chicken and creamy cheese, all wrapped up in a warm tortilla and smothered in a flavorful enchilada sauce. Whether you're a pumpkin lover or just looking to try something new, these enchiladas are sure to become a new favorite in your dinner...

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Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can canned pumpkin
  • 1 (12 fluid ounce) can fresh green salsa (salsa verde)
  • 12 ounces shredded cooked chicken meat
  • 2 cups shredded Mexican blend cheese, divided
  • 8 (6 inch) corn tortillas

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 8 enchiladas

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
  • Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
  • Nutrition

    774 cal.

    • Total Fat: 31g
    • Saturated Fat: 18g
    • Cholesterol: 128mg
    • Sodium: 1849mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 16g
    • Total Sugars: 10g
    • Protein: 51g
    • Vitamin C: 8mg
    • Calcium: 554mg
    • Iron: 6mg
    • Potassium: 989mg