Pumpkin and Chicken Enchiladas
Description
Leftover chicken and pumpkin join Mexican-inspired ingredients for a new spin on quick and easy enchiladas.
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
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3
Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4
Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.