Creamy Pumpkin Chicken Enchiladas: The Best Cozy Fall Dinner
Indulge in these creamy pumpkin chicken enchiladas, perfect for cozy fall family dinners.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup pumpkin puree
- 1 cup sour cream
- 1 cup shredded cheese
- 8 flour tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, pumpkin puree, sour cream, cheese, and spices.
- Spoon the mixture onto each tortilla and roll them up.
- Place the rolled tortillas in a baking dish and top with additional cheese.
- Bake for 25-30 minutes until golden and bubbly.
Notes
- These enchiladas are a great way to use leftover chicken.
- For extra spice, add diced jalapeños to the filling.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg