Chicken Enchiladas with Pumpkin Cream Sauce – C
rice
  • Classic
  • kid favorite, one pan, poultry
Chicken Enchiladas with Pumpkin Cream Sauce – C
rice
  • Classic
  • kid favorite, one pan, poultry
Servings:

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
  1. 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.
  2. In a separate bowl with lid, whisk together pumpkin, cream, broth, cinnamon, cumin, salt and pepper.
To Cook
  1. Uncover, Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
  2. Bake covered with foil in 400 degree oven for 25-30 minutes.
  3. Cook rice according to package directions.

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
  1. 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.
  2. In a separate bowl with lid, whisk together pumpkin, cream, broth, cinnamon, cumin, salt and pepper.
To Cook
  1. Uncover, Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
  2. Bake covered with foil in 400 degree oven for 25-30 minutes.
  3. Cook rice according to package directions.
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