Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

 

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

IngredientsIMG 6004 1024x737 300x215 Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
  • For pumpkin sour cream sauce:
  • 1 can (15 ounces) pumpkin puree
  • 1 cup good quality tomato sauce
  • 1 cup low-fat sour cream
  • 2 tablespoons chili powder
  • 2 cloves of garlic, peeled
  • salt and pepper to taste
  • For filling:
  • 1 small roasted rotisserie chicken (purchase from grocery store), shredded OR 2-3 cups shredded chicken breast
  • 1 teaspoon olive oil
  • 1/2 white onion, diced
  • 2 garlic cloves, minced
  • 2 (15 oz) cans of black beans
  • 1 jalapeno, deseeded and minced
  • 2 cups good quality tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1-2 teaspoons red pepper flakes (add more or less depending on desired heat)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 16-20 corn tortillas
  • 2-3 cups reduced-fat Mexican or Colby Jack cheese
Instructions
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