Pumpkin Chicken Enchiladas

3 boneless, skinless chicken breasts; boiled and shredded

8 corn tortillas (the corn flavor goes really well with the pumpkin)

3 T. chopped cilantro

1 bundle scallions, diced

1 can chopped green chiles

6 oz. of shredded Monterey Jack


1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 tsp. chile powder

1/2 tsp. cumin

2 tsp. of salt

1/4 tsp. of pepper

1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)


Preheat your oven to 425 degrees

1. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper.  Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish.

2. In a bowl, combine shredded chicken with green chiles, cilantro, and scallions and season with salt and pepper.  Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish.

3. Pour the remaining sauce over the enchiladas.  Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

***Serves 4 alone or possibly 6 with sides


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