RECIPE | SPICY CHICKEN ENCHILADAS WITH BLACK BEANS AND PUMPKIN

I don’t know about you but being at home in the cold miserable weather has me craving comfort food. Warm, ooey-gooey goodness that would make me sink into a food coma in a very good way.

I can’t even begin to explain how delicious and comforting this recipe is. They enchiladas are both sweet and savory and completely worth the time it takes to put them together.

Another thing that’s great is that these can be made ahead of time and kept in the fridge (or freezer!) until you are ready to cook them. Everyone LOVES them. I LOVE them. And I know you’ll LOVE them too!

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SPICY CHICKEN ENCHILADA WITH BLACK BEANS AND PUMPKIN

Oh hello, deliciousness!

Ingredients:

For pumpkin sour cream sauce:

  • 400g pumpkin

  • 1 can tomatoes

  • 1/2 cup low fat sour cream

  • 1/3 cup water or low sodium chicken broth

  • 2 cloves of garlic, minced

  • 3 tablespoons chilli powder

  • 2 teaspoons cumin

  • 1/2 teaspoon red cayenne pepper

  • Freshly ground salt and pepper, to taste

For Filling:

  • 1 teaspoon olive oil

  • 1/2 white onion, diced

  • 1 jalapeño, seeded and minced

  • 2 garlic cloves, minced

  • 2-3 cups cooked and shredded chicken breast

  • 1  can of black beans, rinsed and drained

  • Freshly ground salt and pepper

  • 12 soft corn tortillas (you can also use flour tortillas)

  • 2 cups shredded cheese

Instructions:

  1. Begin by making the pumpkin sour cream sauce: In your food processor first puree pumpkin, then add tomato sauce, sour cream, water/broth, garlic, chilli powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.

  2. Preheat oven to 180 degrees, spray 9x13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside. Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.

  3. Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften. Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.

  4. Next if using corn tortillas, warm tortillas in the microwave for about 20 seconds so they are easier to roll. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in the baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.

  5. Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro.

Makes 6 servings -- about 2 enchiladas each (12 total).

A true indulgence…… YUM!!! Enjoy!

I look forward to sharing with you more delicious ways of using your leftover roast chicken.

With love, Heidi xx

Heidi DytFoxes Den