Dinner

Pumpkin Chicken Enchilada Casserole is for Dinner.

Pumpkin Chicken Enchilada Casserole takes 15 minutes to prepare.

Pumpkin Chicken Enchilada Casserole takes 25 minutes to cook.

Pumpkin Chicken Enchilada Casserole makes 4 servings.

The ingredients for Pumpkin Chicken Enchilada Casserole are:

8 corn tortillas
1 lb. leftover chicken breast, shredded
6 oz. sharp cheddar cheese, shredded

Sauce:

1 can pumpkin puree (15 oz)
2 teaspoons minced garlic
1 teaspoon chili powder
1/2 teaspoon cumin
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups chicken stock or water

Here is how you make Pumpkin Chicken Enchilada Casserole:

Preheat oven to 425 degrees. In a blender, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inchsquare glass casserole dish. Cover with 4 corn tortillas, overlapping them to make them fit. Layer with 1/2 of shredded chicken and cheese. Cover with remaining corn tortillas. Repeat the next layer with remaining sauce, tortillas, chicken, and cheese. Bake for 20 - 25 minutes until cheese is melted and casserole is bubbly. Let stand a few minutes to cool before cutting. Serving Size: Serves 4 alone or possibly 6 with sidesNumber of Servings: 4Recipe submitted by SparkPeople user SHOPGIRL0301.

The nutritional information for Pumpkin Chicken Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 362.0

• Total Fat: 16.4 g
• Cholesterol: 112.3 mg
• Sodium: 714.2 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 4.3 g
• Protein: 39.1 g

Pumpkin Chicken Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Pumpkin Chicken Enchilada Casserole is Gluten Free