These enchiladas are SO tasty, and are a really cool, savory way to use pumpkin.
Chicken Enchiladas with Pumpkin Sauce
Makes 6
6 tortillas
2 chicken breasts
1/4 cup corn
1/2-1 cup cheese (depends on how much you want)
3/4 cup pumpkin puree
1 cup water
1 dash each of: cumin, garlic powder, salt, cayenne, chili powder, and onion powder.
- Preheat oven to 425. Spray oven-safe dish with non-stick spray.
- In a pan, cook chicken breasts. Remove from pan and shred.
- Put chicken breasts back into pan, and add corn. Cook until tender.
- In blender (of by hand with a whisk) mix pumpkin, water, and seasonings. Spread 1/3 of this mixture onto bottom of baking dish.
- In each tortilla, put in chicken/corn mixture, and a bit of cheese. Roll up, and put in baking dish, seam side down.
- Spread remaining sauce across the top of enchiladas. Top with remaining cheese.
- Bake for 15-20 minutes, until cheese is melty and enchiladas are hot. Enjoy!