Pumpkin Chicken Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 corn tortillas1 lb. leftover chicken breast, shredded6 oz. sharp cheddar cheese, shreddedSauce:1 can pumpkin puree (15 oz)2 teaspoons minced garlic1 teaspoon chili powder1/2 teaspoon cumin2 teaspoons salt1/4 teaspoon pepper1 1/2 cups chicken stock or water
Preheat oven to 425 degrees. In a blender, puree pumpkin, chicken stock, garlic, chili powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inchsquare glass casserole dish. Cover with 4 corn tortillas, overlapping them to make them fit. Layer with 1/2 of shredded chicken and cheese. Cover with remaining corn tortillas. Repeat the next layer with remaining sauce, tortillas, chicken, and cheese. Bake for 20 - 25 minutes until cheese is melted and casserole is bubbly. Let stand a few minutes to cool before cutting.
Serving Size: Serves 4 alone or possibly 6 with sides
Number of Servings: 4
Recipe submitted by SparkPeople user SHOPGIRL0301.
Serving Size: Serves 4 alone or possibly 6 with sides
Number of Servings: 4
Recipe submitted by SparkPeople user SHOPGIRL0301.
Nutritional Info Amount Per Serving
- Calories: 362.0
- Total Fat: 16.4 g
- Cholesterol: 112.3 mg
- Sodium: 714.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.3 g
- Protein: 39.1 g
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