Pumpkin, Bean, and Chicken Enchiladas

Make a protein-packed fall dinner that's under 400 calories with this pumpkin enchilada recipe.

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4.0 by 14 people

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  • Makes: 4 servings
  • Serving Size: 2 enchiladas
  • Prep: 35 mins
  • Bake: 25 mins 400°F

Pumpkin, Bean, and Chicken Enchiladas

Directions

  1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
  2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
  3. Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.
  4. Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

To soften tortillas, place tortillas between paper towels. Microwave on 100 percent power (high) for 30 to 40 seconds.

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Nutrition Facts (Pumpkin, Bean, and Chicken Enchiladas)

  • Per serving:
  • 357 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 54 mg chol. ,
  • 465 mg sodium ,
  • 44 g carb. ,
  • 12 g fiber ,
  • 5 g sugar ,
  • 28 g pro.
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Reviews (2)

14 Ratings
1468 Days Ago
i LOVED this take on enchiladas. Perfect for Fall. Still, I added a lot more seasoning to the pumpkin sauce. It seemed a little bland to me. I added garlic, cayenne, red pepper flakes, a dash of cinnamon, and probably twice the amount of chili powder. I also made my own fresh pumpkin puree with a sugar pumpkin. Did not disappoint.
1477 Days Ago
Very, Very good, easy to make. Tastes even better day two. I didnt have a jalapeno in the house so I used more chili powder. It needs the jalapeno to add that bit of heat and flavor.

Would definitely make this again.

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