Pumpkin Enchiladas

Our friends who bought us the monster pumpkin passed on this recipe to me after our family trip to the Pumpkin Patch.  I admit I was leery as well, but my oh my am I glad we tried this!  So tasty!  As is every recipe I have tried from her friends blog: Bites Check it out!

Pumpkin Enchiladas

1 cup cooked cubed chicken

½ onion diced very fine

½ cup cooked black beans

2 cups pumpkin puree

4 cloves garlic

1 jalapeno pepper, de-seeded

1 tsp. chili powder

8 flour tortillas

1 ½ cup shredded cheddar cheese

Salt and pepper

Preheat oven to 425.  In med. Bowl combine chicken, onion, and black beans. Sprinkle with salt and pepper, toss and set aside.  In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 cups water, 2 tsp. salt, and ¼ tsp. pepper until smooth.  Pour 1 cup sauce into the bottom of an 8in. square baking dish.  Spoon ¼ cup of the bean mixture into a tortilla, roll up, and place seam down into the dish with sauce in it.  Repeat process until all mixture is used.  (may need an additional baking dish).  Pour remaining sauce over rolled up enchiladas and sprinkle with cheese. Bake for 25-30 min until sauce is bubbly. Cool for 5 min.  Serve.

Pretty spicy…may want to half the jalapeno if you don’t like spiciness and half the garlic if you don’t like a strong garlic flavor.

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