Pumpkin Chicken Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pumpkin Chicken Enchilada Casserole calories by ingredient
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You will not believe how awesome these are!! Don't let the pumpkin scare you. You will not believe how awesome these are!! Don't let the pumpkin scare you.
Number of Servings: 4


    8 corn tortillas
    1 lb. leftover chicken breast, shredded
    6 oz. sharp cheddar cheese, shredded


    1 can pumpkin puree (15 oz)
    2 teaspoons minced garlic
    1 teaspoon chili powder
    1/2 teaspoon cumin
    2 teaspoons salt
    1/4 teaspoon pepper
    1 1/2 cups chicken stock or water


You can spice this up by adding chopped roasted green chiles, and 1 jalapeno pepper (seeds and membranes removed)


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.

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