Mexican

Lowfat Pumpkin Enchilada Casserole takes 60 minutes to prepare.

Lowfat Pumpkin Enchilada Casserole takes 30 minutes to cook.

Lowfat Pumpkin Enchilada Casserole makes 4 servings.

The ingredients for Lowfat Pumpkin Enchilada Casserole are:

4 cups roast chicken
6 scallions, sliced thin
2 15-ounce cans pumpkin (no seasoning)
Half bag of small corn tortillas, cut in half (12?)
Baby spinach, 2 cups, chopped
Lowfat cheese, 8 oz, grated
Chopped cilantro, up to 4 TBSP
1/2 to 4 jalapeno peppers, chopped
3-6 cloves garlic, chopped
Seasonings: salt, pepper, cumin/chili powder

Here is how you make Lowfat Pumpkin Enchilada Casserole:

Toss chicken pieces with salt and scallions. Set aside. Chop garlic and jalapenos in a food processor; in a big bowl, add mixture to pumpkin, plus 4 cups water. Season with salt, pepper, cumin/chili powder as desired. In a large casserole dish, layer pumpkin mixture, tortillas, chicken/scallion mixture, spinach, more pumpkin, and grated cheese, and repeat. Cook in a 450 degree oven for 30 minutes. Top with cilantro. Serving Size: Makes 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user CACTUSTREE.

The nutritional information for Lowfat Pumpkin Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 505.6

• Total Fat: 18.2 g
• Cholesterol: 135.0 mg
• Sodium: 496.1 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 4.3 g
• Protein: 59.4 g

Lowfat Pumpkin Enchilada Casserole is Mexican cuisine.