Pumpkin Chicken Enchiladas

• porties: 8 servings
• actieve tijd: 30 minutes
• totale tijd: 1 hour 15 minutes

Ingrediënten

3 cups shredded chicken

1 tablespoon olive oil

1 tablespoon minced garlic

2 cups corn kernels (fresh, canned, or frozen)

4 ounces canned diced green chilis

3 tablespoons sliced green onions

½ avocado

¾ cup salsa verde

¼ cup sour cream

15 ounces canned pumpkin puree

3 cloves garlic (peeled)

1 jalapeno (quartered, seeds removed)

½ teaspoon cumin

¼ teaspoon black pepper

1 ½ teaspoons kosher salt

1 ½ cups chicken broth

1 cup water

8 corn tortillas (or flour tortillas, 6-inch size)

1 ½ cups grated Monterey Jack cheese

cotija cheese (for garnish)

cilantro leaves (for garnish)

1 tablespoon green onions

Instructies

Heat the Oven – Set the oven rack to the center position. Heat oven to 400ºF (204ºC).

Make the Chicken Filling – In a large sauté pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, 30 seconds. Add corn and sauté until cooked through. Add the diced chilies and stir to combine. Add the shredded chicken and green onions and stir to combine. Reserve until ready to fill the enchiladas.

Make the Avocado Cream Topping – In a countertop blender, puree avocado, salsa verde, and sour cream until smooth. Refrigerate until ready to use.

Make the Pumpkin Sauce – In a blender, puree pumpkin, garlic cloves, jalapeno, cumin, black pepper, salt, chicken broth, and water until smooth. Pour 1 cup of sauce into the bottom of a 13 x 9 baking dish.

Warm the Tortillas – Place the tortillas in a pan over medium-high heat to lightly toast and make them pliable. Alternatively, warm them directly over a gas flame for 10 to 15 seconds on each side.

Assemble the Enchiladas – Lay the tortillas flat on your work surface and spoon about ⅓ cup of the chicken mixture onto one half of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish to keep them from unrolling. Pour the remaining sauce on top. Evenly sprinkle on the Monterey Jack cheese.

Bake the Casserole – Cover the baking dish with foil and bake until the cheese is melted and bubbly, 20 to 25 minutes.

To Serve – Garnish with cotija cheese, cilantro, and green onions. Serve with avocado cream topping.

Voedingswaarde

• Calorieën: 333 kcal
• Totale vet: 13 g
• Verzadigd vet: 5 g
• Onverzadigd vet: 6 g
• Transvet: 0.02 g
• Cholesterol: 71 mg
• Natrium: 968 mg
• Totale koolhydraten: 24 g
• Voedingsvezels: 5 g
• Totale suikers: 7 g
• Eiwit: 29 g