Pumpkin, Bean, and Chicken Enchiladas

By cmschnettler

Ingredients

• Nonstick cooking spray
• 2 teaspoons olive oil
• 1/2 cup chopped onion (1 medium)
• 1 fresh jalapeno chile pepper, seeded and finely chopped*
• 1 15 ounce can pumpkin
• 1 1/2 - 1 3/4 cups water
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 cup canned no-salt-added red kidney beans, rinsed and drained
• 1 1/2 cups shredded cooked chicken breast
• 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
• 8 6 inches white corn tortillas, softened**
• Pico de gallo or salsa (optional)
• Lime wedges (optional)

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.
Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges.