Chicken and Pumpkin Enchiladas
Skinless original seasoning rotisserie chicken breast
8 oz, shredded
½ cup(s), chopped, thinly sliced
Canned enchilada sauce
10 oz, red variety, divided
Canned pumpkin puree
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Pico de gallo
¼ cup(s), leaves, optional
- 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.
- 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.
- 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.
- Serving size: 2 enchiladas and 2 tbsp pico de gallo