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Pumpkin Enchiladas

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

Enchiladas made with chicken, bell peppers, pumpkin, and white cheddar cheese. An easy delicious fall meal.

Ingredients

  • 2 Tablespoons Butter
  • ½ whole Large Sweet Onion (Such As Vidalia), Diced
  • 2 whole Small Bell Peppers, Diced
  • 3 cups Cooked, Shredded Chicken
  • ½ cups Grated Cotija Cheese (Or Parmesan), Divided
  • Salt And Pepper, to taste
  • 1 whole Jalapeno, Seeded And Rough Chopped
  • 2 cloves Garlic, Peeled And Smashed
  • 1 cup Pumpkin Puree
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cumin
  • ¼ teaspoons Dry Oregano
  • ¾ cups Plain, Low-fat Greek Yogurt
  • ½ cups Unsalted Chicken Stock
  • 8 whole Small Corn Tortillas
  • 1 cup Grated White Cheddar Cheese
  • Green Onions, For Garnish
  • Fresh Cilantro For Garnish

Preparation

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.

One Comment

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tessks on 9.23.2013

I love pumpkin and chicken together, so I may just have to try these over the weekend!

4 Reviews

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Amber on 11.14.2015

Hands down THE BEST enchilada recipe ever!!! The sauce is increadable!!! Will have to double the sauce next time. Also thinking of so many things to use this sauce with! It is now a go to staple. Best thing was my super picky 13 year old daughter went to chow town on these!!! That’s a win in my book any day alone.

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Crystal Garrison on 1.27.2014

I made this last night and it was wonderful. My husband was skeptical about pumpkin in his enchiladas, but the flavor is subtle and does not overpower the dish. I thought it was very yummy. Next time I will add a little more chicken broth to the sauce to have it stretch a little further. I will definitely be making this again and this is a wonderful recipe!

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WestieMom on 10.14.2013

I already have a great chicken enchilada recipe, but with the addition of pumpkin in this one; I knew I had to give it a try. So glad that I did! This is an easy recipe but has complex flavors and a delicious, fresh taste. I followed the recipe exactly; with the exception of the jalapeños. I didn’t have any, so I substituted chilies. This was a delicious take on enchiladas – the spicy pumpkin purée is definitely a great twist to an old favorite. Thanks so much for sharing.

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jessswan on 10.10.2013

These were delicious! I doubled the recipe, and even with doubling the sauce, there wasn’t quite enough sauce. Next time I double the recipe, I’ll probably triple the sauce, or even make 4 times as much. The pumpkin sauce is the best part! Thanks for sharing!

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