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Pumpkin and Chicken Enchiladas
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Transform leftovers into flavorful Mexican enchiladas with chicken, pumpkin, and zesty ingredients.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can canned pumpkin
  • 1 (12 fluid ounce) can fresh green salsa (salsa verde)
  • 12 ounces shredded cooked chicken meat
  • 2 cups shredded Mexican blend cheese, divided
  • 8 (6 inch) corn tortillas
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Mix together the black beans, corn, pumpkin, salsa verde, chicken, and 1 cup of Mexican cheese in a bowl.
  • Evenly spread half of the mixture onto corn tortillas and roll them up. Arrange the rolled tortillas seam-side down in an 8x11-inch baking dish. Top the tortillas with the rest of the mixture and sprinkle with the remaining cheese.
  • Bake until the cheese is melted and bubbly, around 35 minutes in the preheated oven.

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