Mexican

Chicken Enchiladas with Pumpkin Sauce is for Dinner.

Chicken Enchiladas with Pumpkin Sauce takes 20 minutes to prepare.

Chicken Enchiladas with Pumpkin Sauce takes 35 minutes to cook.

Chicken Enchiladas with Pumpkin Sauce makes 6 servings.

The ingredients for Chicken Enchiladas with Pumpkin Sauce are:

Whole Rotisserie Chicken Skin and Bones removed
6 green onions thinly sliced
coarse salt and ground black papper
1 15 oz can pumpkin puree
4 galric cloves peeled
1 tablespoon of pickled (or 1 fresh seeds removed) jalepeno
1 t chili powder
12 corn tortillas (6 inch)
8 oz reduced fat Sharp White Cheddar Cheese

Here is how you make Chicken Enchiladas with Pumpkin Sauce:

Preheat oven to 425. In a big bowl, combine chicken and green onions. Season if needed with salt and pepper, set aside. In a blender, puree the pum;in, galic, jalepno, chili powder 2 1/2 cups water, 2 t salt, 1/4 t pepper until smooth. (Hold top down tight, blender will be very full.) Pour 1 cup of the sauce in the bottom of an casserole or baking dish. Mound 1/12 of the chicken mixture on half of each tortilla. Roll up each tortilla into a tight log; place seem side down over the sauce in the baking dish. Pour the remaining sauce on top, sprinkle with cheese. Place the dish on a baking sheet, bake until the chees is golden and the sauce is bubbling 25-30 minutes. Let cool for 5 minutes before serving. (Can be prepared 8 hours ahead, refrigerate, covered with plastic wrap until ready to bake. Add a few minutes to baking time as it will be colder.)Number of Servings: 6Recipe submitted by SparkPeople user FERBEREYES.

The nutritional information for Chicken Enchiladas with Pumpkin Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 453.1

• Total Fat: 18.7 g
• Cholesterol: 134.2 mg
• Sodium: 698.4 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 7.4 g
• Protein: 42.2 g

Chicken Enchiladas with Pumpkin Sauce is Mexican cuisine.