Always looking for clever ways to sneak extra veggies into my family’s diet! This is a no-brainer and went completely under the radar until the end of the meal when I came clean! Not only does pumpkin pair well with enchilada sauce, it makes the dish so creamy and rich, you may never make enchiladas without pumpkin again!
- 2 lbs boneless, skinless chicken thighs
- cooking spray
- 1, 15 oz can pumpkin purée
- 1, 19 oz can red enchilada sauce
- 1 tbsp cumin
- 3 cloves garlic, minced
- pinch of salt
- 10 whole wheat flour tortillas
- 1 cup shredded cheddar cheese
- fresh cilantro
- sour cream
- In a medium bowl combine pumpkin, cumin, garlic and salt. Mix well and set aside.
- In another bowl, mix half the pumpkin mixture with half the can of enchilada sauce.
- Lightly spray your slow cooker with cooking spray and add the chicken and the pumpkin/enchilada sauce mixture. Cook on low for 4 – 6 hours (stirring occasionally) until chicken is tender and falls apart.
- Remove chicken and remaining sauce from slow cooker, shred with a fork and let cool.
- Lightly spray a 9×13 casserole dish with cooking spray. Coat the bottom of the dish with a spoonful of cooking sauce. Place a tortilla on a flat surface and schmear a dollop of the remaining pumpkin mixture down the center. Top with a generous portion of the shredded chicken and some of the cooking sauce. Roll the tortilla and place length-wise in the casserole dish. Repeat until all tortillas, pumpkin and chicken is used.
- Top enchiladas with remaining enchilada sauce and the cheddar cheese.
- Bake at 350 for 35 minutes covered, 5 minutes uncovered or until cheese is melted and bubbly.
Serve with chopped cilantro, sour cream and fresh guacamole!
*adapted from allrecipes.com