Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!
Servings 12 enchiladas
Calories 475cal
Ingredients
- For pumpkin sour cream sauce:
- 1 (15 ounces) can pumpkin puree
- 1 (14.5 ounce) can tomato sauce
- 1/2 cup low fat sour cream
- 1/3 cup water or low sodium chicken broth
- 2 cloves of garlic, minced
- 3 tablespoons chili powder (I used McCormick chili powder, which is mild)
- 2 teaspoons cumin
- 1/2 teaspoon red cayenne pepper (use less or omit if you don't like spicy things)
- Freshly ground salt and pepper, to taste
- For filling:
- 1 teaspoon olive oil
- 1/2 white onion, diced
- 1 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 2-3 cups cooked and shredded chicken breast
- 1 (15 ounce) can of black beans, rinsed and drained
- Freshly ground salt and pepper
- 12 soft corn tortillas (you can also use 6 inch flour tortillas)
- 2 cups shredded Mexican or colby jack cheese
Instructions
- Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.
- Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.
- Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.
- Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
- Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.
- Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro. Makes 6 servings -- about 2 enchiladas each (12 total).
Notes
If you are having a hard time rolling the corn tortillas, try dipping them in the pumpkin sour cream sauce first before you fill them. It should help to make them easier to roll!
See the full post for ways to customize your enchiladas, plus freezing instructions!
Nutrition
Serving: 2enchiladas | Calories: 475cal | Carbohydrates: 55.3g | Protein: 33.1g | Fat: 14.2g | Saturated Fat: 5.7g | Fiber: 14.5g | Sugar: 11.3g