The Pioneer Woman Tasty Kitchen
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Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

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Level: Easy

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Description

Delicious black bean chicken enchiladas with a creamy and smooth pumpkin enchilada sauce. Hearty, filling and perfect for fall!

Ingredients

  • FOR PUMPKIN SOUR CREAM SAUCE:
  • 1 can (15 Oz. Size) Canned Pumpkin
  • 1 cup Good Quality Tomato Sauce
  • 1 cup Low Fat Sour Cream
  • 2 Tablespoons Chili Powder
  • 2 cloves Garlic, Peeled
  • Salt And Pepper, to taste
  • FOR THE FILLING:
  • 3 cups Shredded Cooked Chicken Breast (I Used Rotisserie Chicken)
  • 1 teaspoon Olive Oil
  • ½  White Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 cans (15 Oz. Size) Black Beans, Drained
  • 1  Jalapeno, Deseeded And Minced
  • 2 cups Good Quality Tomato Sauce
  • 2 Tablespoons Chili Powder
  • 2 teaspoons Cumin
  • 1 teaspoon Red Pepper Flakes, Plus More If Desired
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper
  • 16  Corn Tortillas
  • 3 cups Reduced-fat Shredded Colby-jack Cheese
  • Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro

Preparation

Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.

Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.

Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.

Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.

Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.

Then, place about ¼ cup of the black bean mixture on each tortilla. Next take about ¼ cup of the chicken and pumpkin cream mixture and place it on top of the beans. Sprinkle 1-2 tablespoons of colby jack cheese in each tortilla. Roll up each tortilla and place it seam side down in the baking pan. Spread the rest of the reserved pumpkin cream sauce over the top and then sprinkle with the remaining cheese.

Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.

Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.

Makes about 8 servings, 2 enchiladas per serving.

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3 Reviews

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Sue on 1.26.2013

This recipe was amazing. We make it instead of regular enchiladas now.

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anabanana on 11.9.2012

This recipe was a hit with my family. My son who’s a picky eater ate 3 for dinner! I loved being able to make both chicken and vegetarian enchiladas at the same time because I didn’t need to make 2 separate dishes. Everyone including my mom raved about how delicious they were. Thanks for this healthier version on enchiladas.

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colleen on 10.31.2012

I thought this sounded really yummy and I love cream sauces, but this just came out weird. Neither my husband nor I liked it, mostly because of the pasty texture the cream sauce gave this dish. Although it was easy to make, healthy, and I’ll admit, looked pretty good, I would not make this again.

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