Home Health and Wellness Tips Healthy Recipe: Spicy Pumpkin & Chicken Enchiladas

Healthy Recipe: Spicy Pumpkin & Chicken Enchiladas

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Welcoming all issues fall with this spicy pumpkin and rooster enchilada dish. We’ve  included the scrumptious and important enchilada substances, then added the nutty and delicate sweetness of pumpkin to star within the sauce for this meal. Tightly wrap your stuffed  tortillas then place them seam aspect down within the sauce, drizzle the creamy and spicy  pumpkin sauce excessive, and bake to mouthwatering and bubbly perfection. 

This recipe is full of protein and is an effective supply of fiber. Both fiber and protein assist us to really feel fuller longer and will help obtain and preserve a wholesome weight. Pumpkins additionally comprise beta-carotene, which our our bodies flip into vitamin A, and is useful for our eyes and immune system. Serve these to household and mates at your subsequent feast, or cook dinner them up for meal prep! 

INGREDIENTS: 

For the spicy pumpkin sauce:

1/2 can (15oz.) pumpkin purée 

1 can (10oz.) enchilada sauce 

1/2 cup non-fat Greek yogurt 

1 chipotle en adobo + 1 tsp. adobo sauce 

2 garlic cloves 

1/4 tsp pink pepper flakes 

Salt & pepper to style 

For the enchiladas: 

2 cups shredded rooster breast, already cooked  

½ can 15oz. low sodium black beans 

1 can (4oz.) diced hatch chiles 

1 tbsp olive oil 

1 white onion, diced 

2 garlic cloves 

Salt + pepper to style 

10 massive corn + wheat tortillas 

1/3 cup shredded cheddar cheese 

Toppings: (elective) jalapeño, Greek yogurt, cilantro, avocado 

INSTRUCTIONS: 

Add pumpkin sauce substances to a blender and mix till clean. Set apart. 

Preheat oven to 350 levels Fahrenheit. Add ½ cup spicy pumpkin sauce to the underside of a 9 by 13 baking dish, then put aside. 

In a big mixing bowl add the shredded rooster, black beans, and hatch chiles and stir to mix. Next, warmth olive oil over medium warmth in a skillet, then add the onion and garlic, cooking till onions start to melt and garlic is fragrant, 2 to three minutes. 

Remove from warmth and add to the shredded rooster, black beans, and hatch chiles. Stir nicely to mix.  

Spoon the combination evenly into corn tortillas, roll them tight, then place them seam aspect down into the baking dish. 

Pour remaining spicy pumpkin sauce solely down the center of the dish. This permits for the perimeters of the tortillas to get crispy. Sprinkle with shredded cheese and bake for 20 to 25 minutes, till cheese is melty and edges are crisp. Top with sliced jalapenos, avocado, Greek yogurt, and cilantro, if desired. 

Makes 6 to eight servings.

NUTRITION FACTS (PER SERVING):

Calories 240

Protein 17 g

Total fats 7 g

Saturated fats 1.5 g (% DV)

Cholesterol 40 mg

Carbs 26 g

Fiber 3 g

Total sugars 2 g

Added sugars 0 g

Sodium 430 mg


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