Ingredients
Scale
- 3 cups cooked chicken breast, shredded
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
- 1 can (10 oz) red enchilada sauce
- 1/2 cup non-fat plain Greek yogurt
- 12 small corn or low-carb flour tortillas
- 1.5 cups shredded low-fat Mexican blend cheese
- 1/2 red onion, finely diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. In a medium mixing bowl, whisk together the pumpkin puree and the red enchilada sauce until the mixture is smooth and fully combined. Spread about 1/2 cup of this pumpkin-sauce mixture across the bottom of your prepared baking dish to prevent the enchiladas from sticking and to ensure the bottoms stay moist during cooking.
- In a large mixing bowl, combine the shredded chicken, diced red onion, cumin, smoked paprika, garlic powder, salt, and pepper. Add the Greek yogurt and about 1/4 cup of the pumpkin-sauce mixture to the chicken. Stir everything together until the chicken is well-coated and the spices are evenly distributed. This ensures every bite of your enchilada is creamy and flavorful.
- Warm your tortillas in the microwave for 20-30 seconds to make them pliable. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and packed snugly into the dish. Pour the remaining pumpkin-sauce mixture over the top of the rolled enchiladas, spreading it evenly with a spoon to cover the edges.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the sauce. Cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges. This two-step baking process keeps the tortillas tender while allowing the cheese to get perfectly melted.
- Remove the dish from the oven and let it cool for 5 minutes before serving. This allows the sauce to set slightly. Garnish with a generous sprinkle of fresh cilantro, sliced jalapeños, and perhaps an extra dollop of Greek yogurt if desired. Serve two enchiladas per person for a high-protein meal that feels like a cheat day but fuels your body right.
- Cook Time: 45 minutes