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.
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!
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
- 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