Pumpkin, Bean and Chicken Enchiladas

By barbsjustagirl

Nutrition Facts Per Serving:

Servings: 4 servings (2 enchiladas each)
Calories357
Total Fat (g)8
Saturated Fat (g)3
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)2
Cholesterol (mg)54
Sodium (mg)465
Carbohydrate (g)44
Total Sugar (g)5
Fiber (g)12
Protein (g)28
Vitamin C (DV%)14
Calcium (DV%)22
Iron (DV%)21

Ingredients

• 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 to 1-3/4 1-1/2 to 1-3/4 cups water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup 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-inch white corn tortillas, softened**
• Pico de gallo or salsa (optional)
• Lime wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In a medium saucepan, heat oil over medium-high heat. Add onion and chile pepper; cook and stir about 5 minutes or until onion is tender. Stir in pumpkin, 1-1/2 cups of the water, the chili powder, cumin, and 1/2 teaspoon salt. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.

2. In a large bowl, slightly mash beans. Stir in half of the pumpkin mixture, the cooked chicken, and 1/4 cup of the cheese.

3. 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 roll-ups.

4. 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/or lime wedges. Makes 4 servings (2 enchiladas each)