Chicken Enchiladas Recipe with Pumpkin Sauce, It's oh so good!

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Season 1 lb of chicken breast with kosher salt and black pepper.

Heat olive oil in a pan and cook the chicken breasts, flipping them after a few minutes and covering with a lid.

Remove the chicken from the pan and shred it using bear claw shredders or forks.

Add 1 onion, 1 red bell pepper, and 1 jalapeno (seeds and ribs removed) to the pan and sauté for about 1-2 minutes.

Add 3 cloves of garlic and cook for another minute, scraping the bottom of the pan.

Pour in 8 oz of chicken broth and let it cook until the veggies are soft.

Add 3 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of pumpkin pie spice, and 1/4 teaspoon of cayenne, stirring well.

Mix in a 15 oz can of pumpkin and a can of tomato sauce, then thin with 1 cup of water, adjusting consistency as needed.

Use an immersion blender to smooth the sauce to your desired consistency, leaving some chunks.

Taste the sauce and adjust seasonings if necessary, then set aside.

In a bowl, combine the shredded chicken, 1 can of rinsed black beans, 1 can of corn, 1 cup of the pumpkin sauce, and 1/2 cup of sour cream, stirring to combine.

Add 1 cup of shredded cheese to the mixture and stir until well combined.

Prepare a baking dish by spreading a layer of sauce on the bottom.

Dip each tortilla into the sauce, fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish.

Continue until all tortillas are filled and placed in the dish, aiming for a single layer.

Spread the remaining sauce over the rolled enchiladas and sprinkle cheese on top.

Bake in the oven at 350°F for 20-30 minutes until heated through and cheese is melted.

Garnish with avocado, sour cream, cilantro, lime wedges, or fresh diced tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens