Pumpkin-Chicken Enchiladas
Arugula Salad
Ingredients
- 1 (10-oz) can red enchilada sauce
- 2 cups pumpkin puree
- 2 cups chopped rotisserie chicken
- 3 red bell peppers, chopped
- 1 large onion, chopped
- ½ cup ⅓-less-fat cream cheese, softened
- ½ tsp pepper
- 12 soft taco-size whole wheat tortillas
- ¾ cup shredded colby-Jack cheese
- ½ cup fresh salsa (optional)
Instructions
- Preheat oven to 400°F. Stir together enchilada sauce and pumpkin. Spread one-third of enchilada sauce mixture in a greased 13- x 9-inch baking dish.
- Stir together chicken, bell peppers, onion, cream cheese, and pepper.
- Spoon chicken mixture down center of each tortilla; roll up, and place, seam sides down, in baking dish. Top with remaining enchilada sauce mixture and colby-Jack cheese. Bake, covered, 10 to 15 minutes or until thoroughly heated.
- Uncover, and increase oven temperature to broil. Broil 2 to 3 minutes or until browned and bubbly. Serve with salsa, if desired.
Side Dish Ingredients
- 2 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil
- 1½ tsp honey
- ¼ tsp pepper
- 1 (5-oz) pkg arugula
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Whisk together lemon juice, oil, honey, and pepper in a large bowl.
- Add arugula and parsley; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
549
|
55
|
604
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 65 | 3 | 68 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 1123 | 20 | 1143 |
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