Spicy Southern Kitchen · by Christin Mahrlig★ 5.0 (1)
Pumpkin-Ancho Enchiladas with Pulled Pork
NUTRITION · PER SERVING80M COOK
CAL 25%·PRO 49%
CARBS 63G51% OF CAL
9G FIBER28G OTHER26G TOTAL SUGAR
FAT 18G32% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pulled pork and corn enchiladas in a spiced pumpkin-ancho sauce, topped with cheese and crema. A warming, complex main with sweet and savory heat.
mainamericanpork🥧 baking dish⚡ microwave🔥 oven🌀 blendergluten free
View the full recipe on Spicy Southern Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 dried ancho chili peppers
- 1 can Libby’s pumpkin
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cups pulled pork (or you can sub shredded chicken)
- 1 cup corn
- ¼ cup sour cream
- 1 cup shredded Colby Jack cheese, (divided)
- 8 corn tortillas
- Chopped cilantro for garnish
- Queso fresco or Cotija cheese - feta cheese works too, (optional)
At a glance
PER SERVING · TIME 80M
CAL 25%·PRO 49%
CARBS 63G51% OF CAL
9G FIBER28G OTHER26G TOTAL SUGAR
FAT 18G32% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 30m
- Sodium
- 1919mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 639mg
- Calcium
- 277mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 1919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.