Chicken Enchiladas with Pumpkin Sauce
On the first day of tenth grade I overslept. I lived 45 minutes from school and I remember frantically calling the school secretary while I was driving to let her know I would be late. On the first day of school. How embarrassing.
I overslept for school yesterday, too. I woke up at 7:57am. The bell for class rings at 7:44am. I called the school secretary and said my name to inform her I was going to be late and she had no idea who I was – she was so taken a back since she assumed I was in my classroom teaching my kids.
I made it to school about three minutes for the bell for 1st period to end rang. It was sort of embarrassing, flying through the door, hair a-mess, hands full, face flushed from the speedwalk down the hall.
It was just another (much needed) reminder for my high school students that yes, teachers are people too. They use the bathroom, go to the grocery store, forget to do things, and sleep through their alarms.
My husband and I always love these enchiladas. The filling varies but the sauce is always the same – a spicy pumpkin enchilada sauce. The Omnivore never guesses that the smooth and spicy sauce is pumpkin and I love getting in that extra nutrition with him none-the-wiser!
The filling for this batch was not the usual vegetarian, bean laden one. Instead, it was a bean, chicken, and bell pepper combo that left us perfectly content.
Chicken and Black Bean Enchiladas with a Pumpkin Sauce
Ingredients
1 chicken breast, cooked and shredded
15 ounces black beans, rinsed and drained
1 bell pepper, diced
1 onion, diced
1 tsp cumin
1/2 tsp salt
2 tsp chili powder
1/2 cup chicken broth
tortillas
Pumpkin enchilada sauce:
2 cups canned pumpkin puree
1 jalapeno
1 tsp chili powder
3 cloves garlic
2 cups vegetable broth
salt and pepper
cheese
Instructions
- In a large skillet, combine all ingredients from chicken to chicken broth in the list above. Simmer over low heat for about 10 minutes until the peppers are soft and most of the chicken broth has evaporated.
- Meanwhile assemble the pumpkin sauce by pureeing all ingredients together in a blender or a food processor.
- Preheat tortillas in the microwave one at a time for about 15 seconds each to make more pliable. Place 1/3 cup of chicken and bean mixture in each tortilla and roll. Place seamside down in a 9X13 inch casserole dish sprayed with cooking spray. Repeat until chicken mixture is completely used.
- Pour pumpkin sauce over prepared enchiladas and bake in a 350 degree preheated oven for 20 minutes.
- Add cheese and cook 5-7 minutes longer or until cheese is bubbly.
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Kate
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Jey
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The Way to His Heart
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http://twitter.com/HezziD Hezzi-Ds Books&Cooks
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http://twitter.com/ErinsFoodFiles ErinsFoodFiles
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Aimee @ See Aimee Cook
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Aimee @ See Aimee Cook
