Lowfat Pumpkin Enchilada Casserole

Name: Lowfat Pumpkin Enchilada Casserole Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 4 cups roast chicken; 6 scallions sliced thin; 2 15-ounce cans pumpkin (no seasoning); Half bag of small corn tortillas cut in half (12?); Baby spinach 2 cups chopped; Lowfat cheese 8 oz grated; Chopped cilantro up to 4 TBSP; 1/2 to 4 jalapeno peppers chopped; 3-6 cloves garlic chopped; Seasonings: salt pepper cumin/chili powder

Minutes to Prepare: 60
Minutes to Cook: 30

Number of Servings: 4

Ingredients

4 cups roast chicken6 scallions, sliced thin2 15-ounce cans pumpkin (no seasoning)Half bag of small corn tortillas, cut in half (12?)Baby spinach, 2 cups, choppedLowfat cheese, 8 oz, gratedChopped cilantro, up to 4 TBSP1/2 to 4 jalapeno peppers, chopped3-6 cloves garlic, choppedSeasonings: salt, pepper, cumin/chili powder

Directions

Toss chicken pieces with salt and scallions. Set aside. Chop garlic and jalapenos in a food processor; in a big bowl, add mixture to pumpkin, plus 4 cups water. Season with salt, pepper, cumin/chili powder as desired. In a large casserole dish, layer pumpkin mixture, tortillas, chicken/scallion mixture, spinach, more pumpkin, and grated cheese, and repeat. Cook in a 450 degree oven for 30 minutes. Top with cilantro.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user CACTUSTREE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving