Chicken Enchiladas with Pumpkin Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas stuffed with chicken and baked in a savory pumpkin sauce with Monterey Jack cheese. Unique, elegant, and surprisingly easy. A fall-inspired twist on enchiladas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Cooking spray
- 2 1/2 cups cooked shredded chicken
- 1 3/4 cups pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 8 tortillas (I prefer flour but corn works fine too, 6 inch size)
- 2 cups grated Monterey Jack cheese
- 1 tomato (seeded and diced)
- 1/2 cup sliced black olives
- 1/4 cup cilantro leaves
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1514mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 371mg
- Calcium
- 544mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.