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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 109.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 487.5 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Enchiladas (HG Recipe) calories by ingredient
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Pumpkin Enchiladas (HG Recipe)


Number of Servings: 2


    1/3 cup chopped onion
    2/3 cup canned pure pumpkin (Libby's is the best)
    1 1/2 tbsp. taco sauce
    1 tsp. taco seasoning mix
    2 large corn tortillas
    3/4 cup red enchilada sauce, divided
    Optional: salt, black pepper, fat-free sour cream, chopped scallions


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, taco sauce, 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.

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 1/2 cup enchilada sauce.

Bake in the oven until enchiladas are hot, about 8 minutes.

Carefully remove pan from the oven, and plate those babies and, if you like, top with sour cream, fage 0%, and/or scallions. Enjoy!

Serving Size: 2 enchiladas

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