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Saturday
Nov102012

Chicken Enchiladas with Creamy Pumpkin Sauce

Chicken Enchiladas with Creamy Pumpkin Sauce

 

I hope you aren't tired of pumpkin recipes yet, because this one's a keeper! 

I had a can of pumpkin that was begging to be used and I was also in the mood for enchiladas. I threw this together, not sure what to expect and it went well beyond my expectations. I love when that happens.

I used ground chicken, black beans and corn in the enchiladas, but it can easily be substituted with shredded chicken, ground beef, turkey or they can be filled up with roasted veggies. I topped the enchiladas with creamy pumpkin goodness and cheese, and garnished with avocados. 

 

Chicken Enchiladas with Creamy Pumpkin Sauce 2

Pure joy in my mouth. It took restraint not to devour 5 enchiladas. 

Ingredient
1-1/4 pounds ground chicken
1 can black beans, drained
1-1/2 cups frozen corn
1 packet of taco seasoning (I love the Trader Joe's Brand)
1/4 cup water 
1 15 oz can pumpkin puree
2 Fresno peppers, stem removed (use 1 or remove seeds if you don't want the spice)
3 garlic cloves
1 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups of Greek yogurt
whole wheat tortillas
8 oz white cheddar cheese, grated
avocado, for garnish

Directions
Preheat oven to 375 degrees.

Brown chicken in stovetop pan, breaking up with back of spoon.

Once chicken is browned, add 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, garlic, salt and black pepper. Pulse or stir yogurt into sauce.

To assemble enchiladas, place a few spoonfuls of chicken mixture into tortilla, fold in bottom and top edges and roll up. Place seem side down into baking dish (I used a 7x11 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 375 degree oven for about 15 minutes, until cheese is melted. 

Let cool for a few minutes before eating. Enjoy!

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