Pumpkin strikes again with another winning dinner dish!
2 chicken breasts, roasted and shredded
1 yellow onion, chopped
1 – 15 oz can pumpkin puree
1 – 15 oz can diced tomatoes and green chilies
2 cups water
1/2 teaspoon dried oregano
2 teaspoons cumin
2 cloves garlic, grated
1 teaspoon chipotle chile powder
1/2 teaspoon kosher salt
6 tortillas (I used Flat Outs)
1 cup goat cheese, crumbled (queso fresco is also a good choice!)
1. Poach or bake the chicken breasts. Then let them cool and shred for this dish.
2. For the enchilada filling, combine the onions and the shredded chicken in a bowl and set aside. Preheat oven again to 425 degrees.
3. For the sauce, combine the pumpkin puree, the canned diced tomatoes, water, spices, salt and garlic in a saucepan. Bring to a boil and reduce to a simmer.
4. While the sauce is simmering, spray cooking oil on the bottom of your casserole dish. Warm tortillas in the microwave until warm and pliable. Fill tortillas with chicken and onion mixture, roll and place seam side down in casserole dish. Once all your enchiladas are made, cover with sauce and crumble queso fresco cheese on top. Bake at 425 degrees until heated through and cheese is starting to brown.
I didn’t do the nutritional facts for this, but it’s about 250 calories a serving.