Pumpkin and Chicken Enchiladas

Leftover chicken and pumpkin join Mexican-inspired ingredients for a new spin on quick and easy enchiladas.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 774 Calories

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (6 inch) corn tortillas
• 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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.

Step 3

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.

Step 4

Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.