Vegetarian

Pumpkin Enchiladas My Way takes 10 minutes to prepare.

Pumpkin Enchiladas My Way takes 20 minutes to cook.

Pumpkin Enchiladas My Way makes 4 servings.

The ingredients for Pumpkin Enchiladas My Way are:

Onions, raw, 1 cup, chopped
Pumpkin, canned, without salt, 1.5 cup
Old El Paso Taco Seasoning Mix (40% Less Sodium), 6 tsp
Xtreme Wellness Low Carb Tortilla, 4 serving
Old El Paso Enchilada Suace (mild), 1.5 cup
Kraft Low Fat American Cheese - 1 slice, 2 serving
cheese, cheddar, shredded fat free kraft, .50 cup

Here is how you make Pumpkin Enchiladas My Way:

Preheat oven to 400 degrees.Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl. Add pumpkin and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside. Spray a baking pan with nonstick spray, and set that aside as well. (I line mine with foil)Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.Lay tortillas flat, side by side. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining enchilada sauce.Bake in the oven until enchiladas are hot, about 8 minutes.Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake until the cheese has melted, about 5 minutes. Serving Size: Makes 4 EnchiladasNumber of Servings: 4Recipe submitted by SparkPeople user MXKITTY.

The nutritional information for Pumpkin Enchiladas My Way is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.2

• Total Fat: 6.3 g
• Cholesterol: 5.0 mg
• Sodium: 1,298.3 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 12.4 g
• Protein: 12.0 g