Pumpkin, Bean, and Chicken Enchiladas
44g CARB
Serves 4
Hands On 35 min.
Total 1 hr.
- Nonstick cooking spray
- 2 tsp. olive oil
- ½ cup chopped onion
- 1 fresh jalapeño chile pepper, seeded and finely chopped (tip)
- 1 15-oz. can pumpkin
- 1½ to 1¾ cups water
- 1 tsp. chili powder
- ½ tsp. salt
- ½ tsp. ground cumin
- 1 cup canned no-salt-added red kidney beans, rinsed and drained
- 1½ cups shredded cooked chicken breast
- ½ cup shredded part-skim mozzarella cheese (2 oz.)
- 8 6-inch white corn tortillas, softened
- Pico de gallo or salsa (optional)
- Lime wedges (optional)
1. Preheat oven to 400°F. Lightly coat a 2-qt. rectangular baking dish with cooking spray. In a medium saucepan heat oil over medium-high. Add onion and jalapeño pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1½ cups of the water, the chili powder, salt, and cumin; heat through. If needed, stir in enough of the remaining ¼ cup water to reach desired consistency.
2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and ¼ cup of the cheese.
3. Spoon a generous ⅓ cup bean mixture onto each tortilla; roll up tortillas. Place, seam sides down, in the prepared baking dish. Pour remaining pumpkin mixture over enchiladas.
4. Bake, covered, 15 minutes. Sprinkle with the remaining ¼ cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.
TIP To soften tortillas, stack them between paper towels and microwave 30 to 40 seconds.
PER SERVING (2 enchiladas each) cal 357, fat 8 g (3 g sat. fat), chol 54 mg, sodium 465 mg, carb 44 g (12 g fiber, 5 g sugars), pro 28 g
