Lowfat Pumpkin Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 505.6
  • Total Fat: 18.2 g
  • Cholesterol: 135.0 mg
  • Sodium: 496.1 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 59.4 g

View full nutritional breakdown of Lowfat Pumpkin Enchilada Casserole calories by ingredient


Introduction

Adapted from an enchiladas recipe in Everyday Food. Adapted from an enchiladas recipe in Everyday Food.
Number of Servings: 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

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.