Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Name: Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15 ounces) can pumpkin puree; 1 (14.5 ounce) can tomato sauce; 1/2 cup low fat sour cream; 1/3 cup water or low sodium chicken broth; 2 cloves of garlic, minced; 3 tablespoons chili powder (I used McCormick chili powder, which is mild); 2 teaspoons cumin; 1/2 teaspoon red cayenne pepper (use less or omit if you don't like spicy things); Freshly ground salt and pepper, to taste; 1 teaspoon olive oil; 1/2 white onion, diced; 1 jalapeño, seeded and minced; 2 garlic cloves, minced; 2-3 cups cooked and shredded chicken breast; 1 (15 ounce) can of black beans, rinsed and drained; Freshly ground salt and pepper; 12 soft corn tortillas (you can also use 6 inch flour tortillas); 2 cups shredded Mexican or colby jack cheese

Instructions

Prep:20minCook:30min

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!

Updated at: Thu, 21 Nov 2024 21:44:13 GMT