Chipotle Pumpkin Enchilada Casserole

By BobN

Nutritional Information
Calories: 240, Total Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 610mg, Carbohydrates: 25g, Dietary Fiber: 5g, Sugar: 4g, Protein: 21g

Source:

Healthy Savings, March 2012

Ingredients

• 3 Fully Cooked Chicken Breasts
• 1 tsp. Chicken Fajita Spice
• 1 can (15 oz.) Solid Pack Pumpkin
• 1 1/2 tsp. cumin
• 2 tsp. chipotle in adobe sauce, chopped
• 1 can (15 oz.) Enchilada Sauce, medium
• 8 Yellow Corn Tortillas, quartered
• 1/2 c. shredded Colby Jack Cheese

Details

Preparation time 10mins
Cooking time 30mins
Adapted from heb.com

Preparation

Step 1

Preheat oven to 385°F.


Heat chicken as stated on package. Once heated, shred chicken and season with chicken fajita spice.


In a mixing bowl, combine chicken, pumpkin, cumin, chipotle, and 1/2 cup enchilada sauce.



Spread 1/2 cup of enchilada sauce on bottom of 9 x 9 inch baking dish. Cover with several pieces of tortilla. Add 1/3 of shredded chicken mixture over tortillas. Top with more tortilla pieces. Repeat layers, finishing with remaining tortillas. Top tortillas with any remaining enchilada sauce and 1/2 cup cheese.


Bake, uncovered, 15 minutes or until bubbly.