The creamy enchilada sauce gets a kick from Fresno peppers!
Preheat oven to 375ºF.
Brown chicken in a pan mover medium heat, breaking it up with the back of a spoon. Once chicken is browned, add garlic, black beans, corn, taco seasoning, and water. Stir together and let simmer for about 8 minutes, stirring occasionally.
While meat, beans and corn are simmering, make the pumpkin sauce. In a blender, blend together pumpkin puree, peppers, cayenne pepper, salt and black pepper. Pulse or stir yogurt into sauce.
To assemble enchiladas, place a few spoonfuls of chicken mixture into a tortilla; fold in bottom and top edges and roll up. Place seam-side-down into baking dish (I used a 7×11 Pyrex baking dish). Do this with the remainder of the mixture and place side-by-side in baking pan. Spoon about 2 cups of pumpkin enchilada sauce on top (I had extra pumpkin sauce and used it on nachos!) and then sprinkle cheese over top.
Bake in 375ºF oven for about 15 minutes, until cheese is melted. Let cool for a few minutes before eating. Enjoy!
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These were good, but a little spicy for our taste. Our store didn’t have fresno peppers, so I used jalapenos and took out the seeds. The chicken mixture and the textures of the dish actually rate as 5 mitts, and I used the extra chicken mixture to make nachos. It’s the perfect combination of flavors. I wasn’t as much of a fan of the pumpkin mixed with the peppers and cayenne pepper. Thanks for sharing!
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