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Pumpkin Tortilla Casserole with Chicken

Makes: 8 to 10 servings
Prep 45 mins Bake 400°F 35 mins Stand 5 mins
Pumpkin Tortilla Casserole with Chicken
  • 1 15  ounce can  pumpkin
  • 2  teaspoons  ground cumin
  • 4  cloves  garlic, minced
  • 1 1/2  teaspoons  salt
  • 1 11  ounce can  tomatillos, rinsed, drained, and choppped
  • 1  cup  chopped onion (1 large)
  • 1/2  cup  chicken broth
  • 1/4  cup  fresh cilantro leaves
  • 1  tablespoon  chopped fresh jalapeno chile pepper*
  • 4  cups  shredded cooked chicken
  •  Nonstick cooking spray
  • 12  6-inch  corn tortillas
  • 2  cups  shredded Monterey Jack cheese (8 ounces)
  • 1/2  cup  roasted, salted pumpkin seeds (pepitas)
  •  Sour cream (optional)
  •  Bottled salsa (optional)

1. Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.

2. For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.

3. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.

4. Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.

From the Test Kitchen*
  • 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.
Nutrition Facts (Pumpkin Tortilla Casserole with Chicken)
  • Servings Per Recipe 8,
  • cal. (kcal) 444,
  • Fat, total (g) 23,
  • chol. (mg) 88,
  • sat. fat (g) 8,
  • carb. (g) 27,
  • Monounsaturated fat (g) 7,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 4,
  • pro. (g) 35,
  • vit. A (IU) 8358,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 737,
  • Potassium (mg) 536,
  • calcium (mg) 293,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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