Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Look no more -- we have the perfect pumpkin recipe for dinner tonight! Sprinkle roasted pumpkin seeds on top for the perfect crunch in this tasty pumpkin recipe.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

35 mins
5 mins
1 hr 25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°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.

  • For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeño 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.

  • 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 half 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 1 cup cheese.

  • 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.


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

444 calories; fat 23g; cholesterol 88mg; saturated fat 8g; carbohydrates 27g; mono fat 7g; poly fat 5g; insoluble fiber 6g; sugars 4g; protein 35g; vitamin a 83.6IU; vitamin c 9.4mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.9mg; vitamin b6 0.5mg; folate 32.3mcg; vitamin b12 0.5mcg; sodium 737mg; potassium 536mg; calcium 292.8mg; iron 3.8mg.