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Chicken Enchiladas with Pumpkin Cream Sauce

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Chicken Enchiladas with Pumpkin Cream Sauce

Heather
The Cook
4 Servings
13 Ingredients
8 Comments

This savory chicken enchilada dish is made even better by the addition of a pumpkin cream sauce and delicious Queso Fresco cheese.

4 Servings
13 Ingredients
8 Comments

Ingredients

  • 2 tablespoons Butter
  • 2 ¼ cups slice Onion
  • 1 ½ cups cook and dice Chicken, Boneless Breasts
  • ½ cups Pumpkin, Canned
  • ½ cups Heavy Whipping Cream
  • ½ cups Chicken Broth/Stock
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cumin
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 8 individual Corn Tortillas
  • 1 cup crumble Queso Fresco

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

8 Comments

Join the discussion
  1. I loved these! Might want to add that they should be covered with foil before baking or they will dry out. Also I doubled the sauce so I could mix some in my chicken mixture before stuffing the tortillas and some to drizzle on after baking. I also substituted black beans for the onions and it was awesome.

  2. This is probably a silly question, but cooking the chicken in the crock pot the night before… do you put water in the crock pot? Or just cook the breasts in the slow cooker on their own?

    1. yes! I’d make sure it’s full fat so you get that same creamy texture. This sounds like a delicious adaptation, Lucinda!

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