Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas with Pumpkin Sauce
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 453.1
  • Total Fat: 18.7 g
  • Cholesterol: 134.2 mg
  • Sodium: 698.4 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 42.2 g

View full nutritional breakdown of Chicken Enchiladas with Pumpkin Sauce calories by ingredient


Introduction

A lower cal version from Matha Stewart's "Great Food Fast" A lower cal version from Matha Stewart's "Great Food Fast"
Number of Servings: 6

Ingredients

    Whole Rotisserie Chicken Skin and Bones removed
    6 green onions thinly sliced
    coarse salt and ground black papper
    1 15 oz can pumpkin puree
    4 galric cloves peeled
    1 tablespoon of pickled (or 1 fresh seeds removed) jalepeno
    1 t chili powder
    12 corn tortillas (6 inch)
    8 oz reduced fat Sharp White Cheddar Cheese

Directions

Preheat oven to 425. In a big bowl, combine chicken and green onions. Season if needed with salt and pepper, set aside. In a blender, puree the pum;in, galic, jalepno, chili powder 2 1/2 cups water, 2 t salt, 1/4 t pepper until smooth. (Hold top down tight, blender will be very full.) Pour 1 cup of the sauce in the bottom of an casserole or baking dish. Mound 1/12 of the chicken mixture on half of each tortilla. Roll up each tortilla into a tight log; place seem side down over the sauce in the baking dish. Pour the remaining sauce on top, sprinkle with cheese. Place the dish on a baking sheet, bake until the chees is golden and the sauce is bubbling 25-30 minutes. Let cool for 5 minutes before serving. (Can be prepared 8 hours ahead, refrigerate, covered with plastic wrap until ready to bake. Add a few minutes to baking time as it will be colder.)

Number of Servings: 6

Recipe submitted by SparkPeople user FERBEREYES.