PUMPKIN ENCHILADA CASSEROLE

Pumpkin Enchilada Casserole image

Number Of Ingredients 10

2 cups Pumpkin Puree
10 ounce 2 Cans Diced Tomatoes with Green Chilis, Divided
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Chipotle Powder, optional
1/2 teaspoon Kosher Salt
2-3 cups Diced Cooked Chicken
10 Corn Tortillas
2 cups Grated Monterey Jack Cheese
1 Chooped Green onions & cilantro

Steps:

1. Preheat oven to 375. Position rack in center. Spray a 9x13 inch baking dish with cooking spray. In large bowl, stir together pumpkin, 1 can tomatoes, chili powder, cumin, chipotle powder and salt. Gently fold in chicken. Layer half of tortillas on bottom of dish. Top with pumpkin mixture, then remaining tortialls, then second can of tomatoes (juices drained), then cheese.
2. Bake, uncovered, until cheese is browned in spots and filling bubbles, about 40-50 minutes. Top with green onions and cilantro. Cool 10 mn. before serving.