Menu

Chicken Enchiladas with Pumpkin Cream Sauce

<p>This savory chicken enchilada dish is made even better by the addition of a pumpkin cream sauce and delicious Queso Fresco cheese.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Butter
  • 2 1/4 cups slice Onion
  • 1 1/2 cups cook and dice Chicken, Boneless Breasts
  • 1/2 cups Pumpkin, Canned
  • 1/2 cups Heavy Whipping Cream
  • 1/2 cups Chicken Broth/Stock
  • 1/4 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Cumin
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 8 individual Corn Tortillas
  • 1 cup crumble Queso Fresco

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 566 Calories
  • 29g Total Fat
  • 15g Sat Fat
  • 1g Trans Fat
  • 117mg Cholesterol
  • 636mg Sodium
  • 53g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, melt butter over medium heat.
  2. Add onion slices and saute until brown and caramelized, about 5 minutes.
  3. Add chicken to pan, mix with onions and remove from heat.
  4. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
  5. Spoon chicken mixture evenly into tortillas.
  6. Roll tortillas tightly, place seam side down in indicated number of baking pans.
  7. Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
  8. Bake at 425 degrees for 20-25 minutes or until top of cheese browns.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, melt butter over medium heat.
  2. Add onion slices and saute until brown and caramelized, about 5 minutes.
  3. Add chicken to pan, mix with onions and remove from heat.
  4. In a large bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
  5. Spoon chicken mixture evenly into tortillas.
  6. Roll tortillas tightly, place seam side down in indicated number of baking pans.
  7. Divide pumpkin cream sauce in quart freezer bags.
  8. Divide Queso Fresco in pint freezer bags.
  9. Place sauce and cheese bag in baking pan, then cover tightly with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Pour sauce over chicken enchiladas, sprinkle with cheese.
  3. Bake at 425 degrees for 20-25 minutes or until top of cheese browns.

© 2024