PUMPKIN CHICKEN ENCHILADAS
Pumpkin Chicken Enchiladas with a Pumpkin Enchilada Sauce make an easy and delicious family weeknight or weekend dinner perfect for fall.
Provided by Leah Bergman
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine shredded chicken, sour cream and scallions. Season generously with salt and pepper to taste; set aside.
- In a blender, puree pumpkin, garlic, jalapeño, chili powder, chicken broth, cinnamon, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of sauce in the bottom of baking dish.
- Pour a second cup of sauce onto a plate, this will be for dipping your tortillas in.
- One at a time dip each side of the tortillas in sauce, fill with about 1/3 cup of chicken mixture, roll and place seam side down in baking dish. Repeat until all 9 tortillas are filled and rolled.
- Pour remaining sauce on top of rolled enchiladas covering evenly and sprinkle with cheese.
- Bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
- Top with sliced avocado, cilantro, and more green onion if desired. Serve with more sour cream.
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
Delicious savory chicken enchiladas with pumpkin sauce. The enchiladas are topped with a luscious green chili cream sauce and cotija cheese.
Provided by Jessica Gavin
Categories Entree
Time 1h15m
Number Of Ingredients 22
Steps:
- Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
- Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep the temperature constant, about 170 to 180°F. Cook until the center of the meat reaches 160°F, about 15 to 18 minutes.
- Transfer the chicken to a plate, cover with plastic wrap, and let them cool in the refrigerator. Once cool, shred and reserve.
- Preheat oven to 425°F.
- In a large sauté pan heat olive oil over medium heat. Add minced garlic and stir for 30 seconds until fragrant. Add corn and sauté until cooked through or warmed for canned corn, stirring frequently. Add the diced chili's, and stir to combine. Add the shredded cooked chicken and 3 tablespoons sliced green onions, stir to combine. Reserve until ready to fill the enchiladas.
- In a blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.
- In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce in the bottom of a baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla and dividing evenly, about ⅓ cup of filling. Roll up tortillas; place seam-side down in the baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.
- Let the dish cool for 5 minutes before serving. Garnish with 1 tablespoon green onions, cilantro, and cotija cheese. Serve with avocado cream topping.
Nutrition Facts : Calories 333 kcal, Carbohydrate 24 g, Protein 29 g, Fat 13 g, SaturatedFat 5 g, TransFat 0.02 g, Cholesterol 71 mg, Sodium 968 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
Chicken Enchiladas with Pumpkin Sauce are the perfect weeknight meal idea to celebrate the fall season by incorporating pumpkin into your dinner routine.
Provided by Amy Nash
Categories Dinner
Time 45m
Number Of Ingredients 25
Steps:
- Make the sauce by pulsing the jalapeno and garlic in a food processor or blender to mince, then adding the remaining sauce ingredients and processing to combine. Set aside.
- Preheat oven to 425 degrees F. In a large skillet, melt the butter over medium heat, then add the onion and bell pepper. Season with a little salt and pepper and saute until soft, about 5 minutes. Add the green chilies during the last minute.
- In a large bowl, combine the sauteed onions and peppers with the cooked, shredded chicken and 1/2 cup of the pepperjack cheese. Season with a little salt and pepper, to taste. Mix well.
- Warm the tortillas for 45 seconds in the microwave until warm and pliable, then fill each tortilla with chicken mixture and roll them up. Spread 1 cup of the pumpkin enchilada sauce in the bottom of a large rectangular baking dish, then place the rolled tortillas in the sauce, seam side down. Cover with the remaining sauce and cheese, then bake for 25-30 minutes, until the cheese is melted and the enchiladas are hot.
- Sprinkle with the green onions, chopped cilantro, and avocado, and serve.
Nutrition Facts : Calories 414 kcal, Carbohydrate 30 g, Protein 23 g, SaturatedFat 10 g, Cholesterol 77 mg, Sodium 921 mg, Fiber 5 g, Sugar 8 g, Fat 23 g, TransFat 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
PUMPKIN AND CHICKEN ENCHILADAS
Quick and easy enchiladas. Easy way to sneak pumpkin into a recipe! Before serving, top with sour cream and salt and pepper.
Provided by Erica08
Categories Chicken Enchiladas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
- Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 77.2 g, Cholesterol 127.6 mg, Fat 30.8 g, Fiber 15.7 g, Protein 51.4 g, SaturatedFat 17.5 g, Sodium 1848.7 mg, Sugar 10.1 g
CHICKEN IN PUMPKIN SAUCE
Created this little gem of a dish on a day off from work. Turned out fabulously! Super simple recipe and takes no time to make if using pre-cooked chicken (can also be made with leftover turkey).
Provided by Chef JTwombly
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Start on a medium temperature.
- In a large pot (I have an electric deep sided frying pan), add the applesauce, garlic and pumpkin together.
- Add just enough apple juice to loosen the sauce to coat the back of a spoon lightly.
- Season with salt.
- Heat thoroughly, adjusting seasoning according to taste.
- Add meat and simmer on low until heated all the way through.
- Serve with your choice of potato, noodle or rice, vegetable and of course some nice multi-grain bread to wipe up all that yummy sauce!
Nutrition Facts : Calories 450.6, Fat 15.2, SaturatedFat 4.2, Cholesterol 170.2, Sodium 763.2, Carbohydrate 18.1, Fiber 0.8, Sugar 7.7, Protein 57.6
ENCHILADAS WITH PUMPKIN SAUCE
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
Provided by troutlily
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, combine chicken and green onions.
- Season with salt and pepper, set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
- Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
- Lay tortillas on work surface.
- Mound chicken mixture on half of each tortilla, dividing evenly.
- Starting with side covered with filling, roll each tortilla into a tight log.
- Place seam side down on the layer of sauce in the baking dish.
- Pour remaining sauce on top: sprinkle with cheeses.
- Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
- Let cool 5 minutes before serving.
- Salsa and sour cream are good condiments for this dish.
Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1
PUMPKIN CHEESECAKE ENCHILADAS
You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
- Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
- Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
- Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g
ENCHILADAS WITH PUMPKIN SAUCE
Steps:
- Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
- Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
- planning ahead
- This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
More about "chicken enchiladas with pumpkin sauce recipes"
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE RECIPE | WFRV LOCAL 5
From wearegreenbay.com
HEALTHY RECIPE: SPICY PUMPKIN & CHICKEN ENCHILADAS
From blog.fitbit.com
CHICKEN ENCHILADA WITH PUMPKIN SAUCE RECIPE | RECIPES.NET
From recipes.net
FALL PUMPKIN & CHICKEN ENCHILADAS - ANNA COOKING CONCEPT
From annacookingconcept.com
CHICKEN AND PUMPKIN ENCHILADAS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
WHOLE FOOD PLANT-BASED ENCHILADAS WITH PUMPKIN SAUCE
From thefreshfig.com
CHICKEN ENCHILADAS WITH CREAMY PUMPKIN SAUCE - TASTY KITCHEN
From tastykitchen.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - VALERIE'S COOKBOOK
From valeriescookbook.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE | MARIN MAMA COOKS
From marinmamacooks.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE #PUMPKINWEEK
From hardlyagoddess.com
CHICKEN ENCHILADAS WITH PUMPKIN CREAM SAUCE - ONCE A …
From onceamonthmeals.com
PUMPKIN ENCHILADA SAUCE - SHE LIKES FOOD
From shelikesfood.com
CREAMY PUMPKIN CHICKEN ENCHILADAS - SKINNY MS.
From skinnyms.com
SPICY BLACK BEAN CHICKEN ENCHILADAS WITH PUMPKIN SOUR …
From ambitiouskitchen.com
CHICKEN ENCHILADAS WITH PUMPKIN CREAM - CHEEKYKITCHEN
From cheekykitchen.com
PUMPKIN, BEAN, AND CHICKEN ENCHILADAS | BETTER HOMES & GARDENS
From bhg.com
CHICKEN ENCHILADAS WITH PUMPKIN-CHIPOTLE SAUCE RECIPE
From foodnewsnews.com
LAZY GIRL PUMPKIN SPICE CHICKEN ENCHILADAS - THE SAVVY SPOON
From thesavvyspoon.com
CHICKEN ENCHILADA WITH PUMPKIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY PUMPKIN CHICKEN ENCHILADAS - EASY FAMILY RECIPES
From blessthismessplease.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE | RECIPE | PUMPKIN SAUCE, …
From pinterest.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
PUMPKIN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
PUMPKIN, BEAN, AND CHICKEN ENCHILADAS RECIPE
From crecipe.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE - YOUTUBE
From youtube.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE | RECIPE | PUMPKIN SAUCE, …
From pinterest.com
HEALTHY RECIPE: SPICY PUMPKIN & CHICKEN ENCHILADAS
From musclepace.com
PUMPKIN SOUR CREAM CHICKEN ENCHILADAS - EAT.THINK.LIVE.
From eat-think-live.com
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE RECIPE | SIDECHEF
From sidechef.com
CHICKEN ENCHILADA VERDE CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS WITH CREAMY PUMPKIN SAUCE | FOOD LOVERR
From foodloverr.com
ENCHILADAS WITH PUMPKIN SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN AND PUMPKIN ENCHILADAS | RECIPES | WW USA
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love