Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos  and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalapeños, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¾ cup plain low-fat Greek yogurt
  • ½ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8×13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks

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