Chipotle Pumpkin Enchiladas
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (8.8-oz) pouches microwavable Spanish rice
- 1 (10-oz) can enchilada sauce
- 1 cup canned pumpkin puree, divided
- 1 (8-oz) carton sour cream, divided
- 1 Tbsp adobo sauce from can
- 1 (8-oz) block cream cheese, softened
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- 3 cups shredded rotisserie chicken
- 1 (8-oz) pkg shredded quesadilla cheese, divided
- 12 soft taco size flour tortillas
- ¼ cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Preheat oven to 375°F. Microwave rice according to package directions.
- Stir together enchilada sauce, ½ cup pumpkin puree, ⅓ cup sour cream, and adobo sauce in a medium bowl.
- Stir together cream cheese, ½ cup pumpkin puree, chipotle peppers, cumin, garlic powder, and chili powder in a bowl until blended; stir in chicken, ½ pkg cheese and rice.
- Spoon chicken mixture down center of each tortilla; roll up, and place seam-sides down in baking dish.
- Pour enchilada sauce mixture over tortillas. Sprinkle with ½ pkg cheese. Bake 30 to 45 minutes or until hot and bubbly.
- Serve with remaining sour cream, cilantro, and limes.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
466
|
466
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 21 | 21 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1127 | 1127 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 1 | 1 |
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