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Delicious black bean chicken enchiladas with a creamy and smooth pumpkin enchilada sauce. Hearty, filling and perfect for fall!
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.
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!