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!

For Bridget!!

Ingredients:

• 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
• guacamole

Directions:

1. In a medium bowl combine pumpkin, cumin, garlic and salt. Mix well and set aside.
2. In another bowl, mix half the pumpkin mixture with half the can of enchilada sauce.
3. 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.
4. Remove chicken and remaining sauce from slow cooker, shred with a fork and let cool.
5. 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.
6. Top enchiladas with remaining enchilada sauce and the cheddar cheese.
7. 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