Ingredients
Prep
- 3 C deli rotisserie chicken shredded
- 1 C frozen onion
- 1/2 C canned pumpkin
- 1/2 C heavy whipping cream
- 1/2 C chicken broth
- 1/2 t cinnamon
- 1/2 t cumin
- salt and pepper to taste
- 12 corn tortillas or flour
On Cooking Day
- 1 C Queso fresco
- 2 bag frozen rice steamers
Instructions
To Assemble
- Mix chicken and onions in a bowl, then spoon evenly into tortillas. Roll tortillas tightly, place seam side down in an oven-proof baking dish and cover.
- In a separate bowl with lid, whisk together pumpkin, cream, broth, cinnamon, cumin, salt and pepper.
To Cook
- Uncover, Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
- Bake covered with foil in 400 degree oven for 25-30 minutes.
- Cook rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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