Dinner

Pumpkin Chicken Enchiladas is for Dinner.

Pumpkin Chicken Enchiladas takes 20 minutes to prepare.

Pumpkin Chicken Enchiladas takes 30 minutes to cook.

Pumpkin Chicken Enchiladas makes 4 servings.

The ingredients for Pumpkin Chicken Enchiladas are:

Romero's Flour Tortillas 1.42 oz / about 9 inches, 8 serving
Beans, black, 1.5 cup
Mozzarella Cheese, part skim milk, 4 oz
Tomato Sauce, .5 cup
Pumpkin, canned, 1 cup
Chicken Breast (cooked & shredded), no skin, roasted, 8 ounces
Salsa, .5 cup
Seasonings, to taste (chili powder, cumin, onion powder)

Here is how you make Pumpkin Chicken Enchiladas:

Mix together roasted chicken, pumpkin, and beans (drained). Stir in some chili powder or other seasonings, as desired.Put 1/8th of the mixture in the center of each of the 8 tortillas. Top with just a pinch of cheese (should save half the cheese to top the dish at the end). Roll up enchiladas and place in a pan that has been sprayed with non-stick cooking spray. Continue rolling up enchiladas.Mix together salsa, tomato sauce, and any desired seasonings. Spoon over enchiladas. Top with cheese.Bake in a 375 oven for about 30 minutes, until bubbly and cheese browns.Serving Size: Makes 4 servings, 2 enchiladas eachNumber of Servings: 4Recipe submitted by SparkPeople user DEBARIZONA.

The nutritional information for Pumpkin Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 459.5

• Total Fat: 10.7 g
• Cholesterol: 51.6 mg
• Sodium: 831.7 mg
• Total Carbs: 61.3 g
• Dietary Fiber: 10.4 g
• Protein: 30.9 g

Pumpkin Chicken Enchiladas is Mexican cuisine.