Chicken and Pumpkin Enchiladas
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
These family-friendly enchiladas are fantastically easy to prepare, requiring no sautéing, very little chopping, and no blending to make a sauce. Shredded rotisserie chicken breast is tossed with a little enchilada sauce and scallions for the filling, and pumpkin puree is whisked with enchilada sauce, water, and spices for the sauce. There is a lot of sauce, and you might worry that there’s too much—but the corn tortillas soak it up, giving the finished dish a casserole-like texture that’s sure to please the whole family. Serve with hot sauce on the side for those who want to spice things up.
Ingredients
Cooking spray
4 spray(s)
Skinless rotisserie chicken breast
8 oz
Uncooked scallions
½ cup(s)
Canned enchilada sauce
10 oz
Pumpkin puree
15 oz
Smoked paprika
1 tsp(s)
Kosher salt
½ tsp(s)
Corn tortilla
8 medium
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded
Pico de gallo
½ cup(s)
Cilantro
¼ cup(s)
Instructions
1
Preheat the oven to 425°F. Coat a 13 x 9–inch baking dish with cooking spray. In a medium bowl, toss together the chicken, scallions, and ¼ cup enchilada sauce. In another medium bowl, whisk together 1 cup water, the remaining enchiladas sauce, pumpkin, smoked paprika, and salt.
2
Spread 1⅓ cups sauce in the bottom of the prepared baking dish. Divide the chicken mixture evenly among the tortillas (about ¼ cup each). Roll up the tortillas and arrange them, seam side down, in the baking dish. Pour the remaining sauce over the tortillas; sprinkle evenly with the cheese.
3
Cover the dish with foil and bake until the cheese melts and the sauce is very bubbly, about 25 minutes. Serve the enchiladas with pico de gallo; garnish with cilantro, if desired.
4
Serving size: 2 enchiladas and 2 tbsp pico de gallo
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