Try this Pumpkin bean and chicken enchiladas recipe, or contribute your own.

Still searching for what to cook ?

Name: Pumpkin bean and chicken enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Gluten Free
Ingredients: 2 tsp Extra virgin olive oil; 1/2 cup onions chopped; 1 fresh jalapeno chopped; 1 1/2 cup Water; 1 tsp chili powder; 1/2 teaspoons Kosher Salt; 1/2 teaspoons cumin; 1 cup red kidney beans rinsed and drained; 1 1/2 cup chicken breast shredded cooked; 1/2 cup mozzarella cheese part-skim; 8 6 in white corn tortillas Gluten free softened; 1 15 oz can pumpkin; 1 cup pico de gallo; 8 lime wedges

Find the most delicious recipes here

INGREDIENTS

2 tsp Extra virgin olive oil
1/2 cup onions ; chopped
1 fresh jalapeno ; chopped
1 1/2 cup Water
1 tsp chili powder
1/2 teaspoons Kosher Salt
1/2 teaspoons cumin
1 cup red kidney beans ; rinsed and drained
1 1/2 cup chicken breast ; shredded cooked
1/2 cup mozzarella cheese ; part-skim
8 6 in white corn tortillas ; Gluten free softened
1 15 oz can pumpkin
1 cup pico de gallo
8 lime ; wedges

INSTRUCTIONS

Directions

1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.

2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.

3. Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.

4. Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.

NOTES

357 kcal cal.;
8 g Fat, total;
54 mg chol.;
3 g sat. fat;
44 g carb.;
3 g Monosaturated fat;
2 g Polyunsaturated fat;
12 g fiber;
5 g sugar;
28 g pro.;
3 Carb Choice;
3 Starch;
222 mg calcium;
4 mg iron;
28 µg Folate;
0 µg Cobalamin (Vit. B12);
9 mg Niacin;
1 mg Pyridoxine (Vit. B6);
0 mg Thiamin;
8 mg vit. C;
164 IU vit. A;
0 Mark as Free Exchange;
529 mg Potassium;
0 mg Riboflavin;
0 g Trans fatty acid;
1 Fat;
465 mg sodium;
1 Vegetables;
3 Lean Meat
Percent Daily Values are based on a 2,000 calorie diet

Alert editor

Pumpkin bean and chicken enchiladas

2 tsp Extra virgin olive oil
1/2 cup onions chopped
1 fresh jalapeno chopped
1 1/2 cup Water
1 tsp chili powder
1/2 teaspoons Kosher Salt
1/2 teaspoons cumin
1 cup red kidney beans rinsed and drained
1 1/2 cup chicken breast shredded cooked
1/2 cup mozzarella cheese part-skim
8 6 in white corn tortillas Gluten free softened
1 15 oz can pumpkin
1 cup pico de gallo
8 lime wedges

Directions
1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
3. Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.
4. Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.

Add Photo

Pumpkin bean and chicken enchiladas
Jewels2you

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (628g)
Recipe Makes: 4 Servings

Calories: 482
Calories from Fat: 142 (29%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.9g
Cholesterol 71.9mg		22 %
Sodium 1099.6mg		38 %
Potassium 831.6mg		22 %
Total Carbohydrate 60.7g		18 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 47.3g
Protein 32.5g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 482

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe