Shredded Chicken Enchiladas with Chipotle Pumpkin Sauce

Enchiladas are one of my favorite Mexican dishes to cook up because it is an easy casserole with a lot of variety. Traditionally, they are made with either a green sauce or a red sauce. For these delights, I whipped up a red sauce but turned it into a red pumpkin sauce, so more orange. Lots of cheesy goodness inside and out, enveloped in a rich (and healthy) pumpkin sauce. The chicken can be made ahead of time, using a crock pot for optimal shredding.

Prep Time: 4 hours | Bake Time: 30 min
What You Need for Filling:

8 oz shredded chicken*
1/4c crumbled cotija cheese, feta or goat (I used goat cheese)
1/2 sliced red onion
12 corn tortillas (I used MiRancho hand-crafted organic corn, 8 per bag)
Top with: 4 oz shredded cheese, either white or sharp cheddar, colby/monterey blend or more cotija

What You Need for Sauce:
1c pumpkin puree
2 chipotle peppers in adobo sauce (about 2T of sauce)
8 cloves garlic
2T chili powder**
2t cumin
2t oregano
1t salt
1/2c chicken or vegetable broth, no salt*
1/2c fat free, plain greek yogurt

What You Do:
*1. Prep chicken in your crockpot, placing 3 chicken breasts, covered with stock, on low heat for 8 hours or high for 4
*2. Shred chicken with a fork and reserve 1/2c of stock for sauce and save the rest for another night
3. Add all ingredients of sauce in a food processor or blender and puree until smooth
4. Pour about 1/2c sauce onto bottom of a 9×13 baking dish and spread to cover and set the remaining sauce aside
5. Mix together shredded chicken 1/4c crumbled cheese and onions
6. Warm tortillas in a pan to soften and add 1oz of mixture into tortillas, rolling up tightly and placing seam side down into pan
(I ended up getting 11 because I only had 11 tortillas, but you can make 12)
7. Pour the remaining sauce to cover the enchiladas
8. Preheat oven to 350F
9. Sprinkle the shredded cheese evenly over the top and place in the preheated oven for up to 30 minutes, or until cheese is bubbly and melted
10. Let sit for about 10 minutes before cutting into
11. Serve with avocado, sour cream, zesty cabbage slaw, avocado cream sauce or as is and enjoy!


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