PUMPKIN AND CHICKEN ENCHILADAS
Quick and easy enchiladas. Easy way to sneak pumpkin into a recipe! Before serving, top with sour cream and salt and pepper.
Provided by Erica08
Categories Chicken Enchiladas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
- Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 77.2 g, Cholesterol 127.6 mg, Fat 30.8 g, Fiber 15.7 g, Protein 51.4 g, SaturatedFat 17.5 g, Sodium 1848.7 mg, Sugar 10.1 g
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- 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, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons 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 1/2 cup 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. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
ENCHILADAS WITH PUMPKIN SAUCE
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
Provided by troutlily
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, combine chicken and green onions.
- Season with salt and pepper, set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
- Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
- Lay tortillas on work surface.
- Mound chicken mixture on half of each tortilla, dividing evenly.
- Starting with side covered with filling, roll each tortilla into a tight log.
- Place seam side down on the layer of sauce in the baking dish.
- Pour remaining sauce on top: sprinkle with cheeses.
- Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
- Let cool 5 minutes before serving.
- Salsa and sour cream are good condiments for this dish.
Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1
ENCHILADAS WITH PUMPKIN SAUCE
Steps:
- Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
- Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
- planning ahead
- This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
More about "chicken enchiladas with pumpkin sauce recipes"
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - JESSICA GAVIN
From jessicagavin.com
Ratings 8Calories 333 per servingCategory Entree
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
- In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce in the bottom of a baking dish.
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - HOUSE OF NASH …
From houseofnasheats.com
5/5 (2)Total Time 45 minsCategory DinnerCalories 414 per serving
- Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
- Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and saute until soft, about 5 minutes. Add the green chilies during the last minute.
- In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
- Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
CHICKEN ENCHILADAS WITH PUMPKIN CREAM SAUCE | ONCE A …
From onceamonthmeals.com
Servings 4Category Dinner
LAZY GIRL PUMPKIN SPICE CHICKEN ENCHILADAS - THE SAVVY SPOON
From thesavvyspoon.com
EASY HOMEMADE CHICKEN ENCHILADAS RECIPE | RECIPE | PUMPKIN …
From pinterest.nz
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
EASY CHICKEN AND RICE ENCHILADAS | RED, ROUND, OR GREEN
From redroundorgreen.com
PUMPKIN CHICKEN ENCHILADAS • FREUTCAKE
From freutcake.com
CHICKEN ENCHILADA WITH PUMPKIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN ENCHILADAS WITH CREAMY PUMPKIN SAUCE | FOOD LOVERR
From foodloverr.com
CHICKEN ENCHILADA WITH PUMPKIN SAUCE RECIPE | RECIPES.NET
From recipes.net
ENCHILADAS WITH PUMPKIN SAUCE - FREUTCAKE.COM
From freutcake.com
CHICKEN ENCHILADAS WITH PUMPKIN CREAM | RECIPE | PUMPKIN …
From pinterest.com
CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
CHICKEN ENCHILADAS WITH PUMPKIN CREAM - CHEEKYKITCHEN
From cheekykitchen.com
CHICKEN AND PUMPKIN ENCHILADAS | RECIPES | WW USA
From weightwatchers.com
CREAMY PUMPKIN CHICKEN ENCHILADAS | EASY FALL-THEMED …
From blessthismessplease.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
HEALTHY RECIPE: SPICY PUMPKIN & CHICKEN ENCHILADAS
From blog.fitbit.com
SPICY BLACK BEAN CHICKEN ENCHILADAS WITH PUMPKIN SOUR …
From ambitiouskitchen.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE #PUMPKINWEEK
From hardlyagoddess.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE | MARIN MAMA COOKS
From marinmamacooks.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE | RECIPE | CHICKEN …
From pinterest.co.uk
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE RECIPE | WFRV LOCAL 5
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE RECIPE | SIDECHEF
From sidechef.com
PUMPKIN ENCHILADA SAUCE - SHE LIKES FOOD
From shelikesfood.com
CHICKEN ENCHILADAS WITH PUMPKIN-CHIPOTLE SAUCE RECIPE - FOOD …
From foodnewsnews.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - VALERIE'S COOKBOOK
From valeriescookbook.com
PUMPKIN CHICKEN ENCHILADAS #SUNDAYSUPPER - LA COCINA DE LESLIE
From lacocinadeleslie.com
CHICKEN AND PUMPKIN ENCHILADAS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
INSTANT POT CHICKEN ENCHILADAS WITH PUMPKIN CREAM SAUCE - DUMP …
From onceamonthmeals.com
SPICY BLACK BEAN CHICKEN PUMPKIN ENCHILADAS - SRECIPE
From srecipe.org
PUMPKIN, BEAN, AND CHICKEN ENCHILADAS | BETTER HOMES & GARDENS
From bhg.com
CHICKEN ENCHILADAS WITH CREAMY PUMPKIN SAUCE - TASTY KITCHEN
From tastykitchen.com
PUMPKIN & CHICKEN ENCHILADAS RECIPE | ENCHILADA RECIPES, …
From pinterest.ca
CHICKEN PUMPKIN CHILI - THERESCIPES.INFO
From therecipes.info
You'll also love