PUMPKIN AND CHICKEN ENCHILADAS

Pumpkin and Chicken Enchiladas image

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

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can canned pumpkin
1 (12 fluid ounce) can fresh green salsa (salsa verde)
12 ounces shredded cooked chicken meat
2 cups shredded Mexican blend cheese, divided
8 (6 inch) corn tortillas

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