Pumpkin-Chicken Enchiladas
Arugula Salad
Ingredients
- ½ (10-oz) can red enchilada sauce
- 1 cup pumpkin puree
- 1 cup chopped rotisserie chicken
- 2 small red bell peppers, chopped
- 1 small onion, chopped
- ¼ cup ⅓-less-fat cream cheese, softened
- ¼ tsp pepper
- 6 soft taco-size whole wheat tortillas
- ⅓ cup shredded colby-Jack cheese
- ¼ 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 11- x 7-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
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- ¾ tsp honey
- ⅛ tsp pepper
- ½ (5-oz) pkg arugula
- 1 Tbsp chopped fresh parsley
Side Dish Instructions
- Whisk together lemon juice, oil, honey, and pepper in a bowl. Add arugula and parsley; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
539
|
55
|
594
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 64 | 3 | 67 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 1113 | 20 | 1133 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
