Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

• Ready in 50m

• Serves 8

• 575 calories

• 55.51g carbs

If you want to add more gluten free recipes to your recipe box, Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce might be a recipe you should try. This recipe makes 8 servings with 576 calories, 41g of protein, and 23g of fat each. For $2.25 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Ambitious Kitchen has 11404 fans. Plenty of people really liked this main course. A mixture of garlic cloves, pepper flakes, colby jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 50 minutes.

19 ingredients

1. 30 oz black beans
2. 15 oz pumpkin puree
3. 2 tbsps chili powder
4. 2 cups colby jack cheese
5. 16 corn tortillas
6. 2 tsps cumin
7. 2 cloves garlic
8. 2 garlic cloves
9. 1/4 tsps ground pepper
10. 1 jalapeno
11. 1 cup cream
12. 1 tsp olive oil
13. 1 tsp pepper flakes
14. 1 small roasted rotisserie chicken
15. 1/4 tsps salt
16. 8 servings salt and pepper
17. 1 cup tomato sauce
18. 2 cups tomato sauce
19. 1/2 onion

Instructions

1. Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder, and garlic and puree until smooth. Taste and season with salt and pepper; set aside.
2. Place 3 cups of shredded chicken in large bowl and add about a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.Preheat oven to 375 degrees F. Spray 9x13 baking dish with nonstick cooking spray and spread a thin layer of pumpkin cream sauce on the bottom of pan.
3. Heat large non-stick pan over medium heat and add olive oil.
4. Add onion and minced garlic and cook until onions begin to soften.
5. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let simmer for 5 minutes while sauce thickens.Next warm tortillas in microwave for about 30 seconds so they are easier to roll. Then, place about 1/4 cup of black bean mixture on each tortilla. Next take about 1/4 cup of chicken and pumpkin cream mixture and place on top of beans.
6. Sprinkle 1-2 tablespoons of Colby jack cheese in each tortilla.
7. Roll each tortilla and place seam side down in baking pan.
8. Pour remaining enchilada sauce and sprinkle additional cheese on top.
9. Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, greek yogurt, avocado, or cilantro.Makes about 8 servings -- 2 enchiladas each.