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 original seasoning rotisserie chicken breast
8 oz, shredded
Scallions
½ cup(s), chopped, thinly sliced
Canned enchilada sauce
10 oz, red variety, divided
Canned pumpkin puree
15 oz
Smoked paprika
1 tsp
Kosher salt
½ tsp
Corn tortilla
8 tortilla(s), medium
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Pico de gallo
½ cup(s)
Cilantro
¼ cup(s), leaves, optional