Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that combines the unexpected richness of pumpkin with hearty chicken and black beans! These enchiladas are not just a meal; they're a flavor explosion that will have your family and friends begging for seconds. Imagine tender corn tortillas stuffed with a creamy, spiced filling, smothered in enchilada sauce, and topped with melted cheese - this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup pumpkin puree
- 1 can black beans, drained
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas cook evenly and become bubbly and delicious.
- In a large mixing bowl, combine the shredded cooked chicken, pumpkin puree, drained black beans, cumin, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Take one corn tortilla and spoon about 1/4 cup of the chicken and pumpkin mixture onto the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are rolled and placed in the baking dish, pour the enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well covered.
- Sprinkle the shredded cheese generously over the enchiladas, covering the sauce completely.
- Cover the baking dish with aluminum foil to prevent the enchiladas from drying out while baking.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.
- Once cooked, remove the enchiladas from the oven and let them sit for about 5 minutes to cool slightly before serving.
- Serve the enchiladas warm, garnished with fresh cilantro, sour cream, or avocado if desired. Enjoy your delicious Pumpkin Bean and Chicken Enchiladas!
Tips
- Use warm tortillas: Slightly heat your corn tortillas before filling to prevent cracking and make them more pliable.
- Don't overfill: Stick to about 1/4 cup of filling per tortilla to ensure easy rolling and even cooking.
- Shred your chicken fresh: While pre-cooked chicken works, freshly shredded chicken provides the best texture and flavor.
- Layer your cheese strategically: Sprinkle some cheese inside the enchiladas and on top for maximum cheesy goodness.
- Let them rest: Allowing the enchiladas to sit for 5 minutes after baking helps them set and makes serving easier.
- Customize your toppings: Fresh cilantro, sour cream, or sliced avocado can elevate your dish from good to extraordinary!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
