If you have any extra cans of pumpkin laying around, try out this healthy and satisfying chicken enchilada recipe with pumpkin sauce—so good!
For pumpkin sour cream sauce:
1 15-ounce can pumpkin puree
1 14.5-ounce can tomato sauce
1/2 cup low fat sour cream
1/3 cup water or low sodium chicken broth
2 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon red cayenne pepper (use less or omit if you don’t like spicy things)
Freshly ground salt and pepper, to taste
1 teaspoon olive oil
1/2 white onion, diced
1 jalapeño, seeded and minced
2 garlic cloves, minced
2-3 cups cooked and shredded chicken breast
1 15-ounce can black beans, rinsed and drained
Freshly ground salt and pepper
12 soft corn tortillas (you can also use 6-inch flour tortillas)
2 cups shredded Mexican or colby jack cheese
First, make the pumpkin sour cream sauce:
In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth.
You can also do this in a large bowl. Taste and season with salt and pepper.
Preheat oven to 350 degrees F. Spray 9×13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.
Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
Prepare the filling:
Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.
Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
Next, warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla.
Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado or cilantro. Makes 6 servings (about 2 enchiladas each) (12 total).
Serving size: 2 enchiladas
Calories: 475; Fat: 14.2g; Saturated fat: 5.7g; Carbohydrates: 55.3g Fiber: 14.5g; Sugar: 11.3g; Protein: 33.1g
Printable recipe available at: https://www.ambitiouskitchen.com/spicy-black-bean-chicken-enchiladas-with-pumpkin-sour-cream-sauce/