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Gluten Free Pumpkin, Bean, and Chicken Enchiladas

  • Makes: 4 servings
  • Prep: 35 mins
  • Bake: 25 mins 400°F

Ingredients

  • Nonstick cooking spray
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion (1 medium)
  • 1 fresh jalapeno chile pepper, seeded and finely chopped
  • 1 15 ounce can pumpkin
  • 1 1/2 - 1 3/4 cups water
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup canned no-salt-added red kidney beans, rinsed and drained
  • 1 1/2 cups shredded cooked chicken breast
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
  • 8 6 inches gluten free white corn tortillas, softened*
  • Pico de gallo or salsa (optional)
  • Lime wedges (optional)

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:

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

Nutrition Facts (Gluten Free 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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