Pumpkin enchiladas

Name: Pumpkin enchiladas
Cuisine: American
Ingredients: 4 cups cooked chicken shredded; 2 cups Cabot cheddar cheese shredded; 8-10 low carb balance tortillas; 2 cups pumpkin purée; 1 cup light sour cream; 1/2 onion chopped; 1 large Red bell pepper chopped; 2 tbsp dried or fresh parsley (or cilantro); 1/2 tsp cumin powder; 1 tsp chili powder; 1/4 tsp cinnamon; to taste Salt & pepper; 1 1/2 tbsp honey; 1/4 cup chicken broth (I used the brine from a roasted chicken)

Natalie Truscello @natalietruscello

Pennsylvania

Pumpkin enchiladas

Natalie Truscello @natalietruscello

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Ingredients

4 cupscooked chicken shredded
2 cupsCabot cheddar cheese shredded
8-10low carb balance tortillas
2 cupspumpkin purée
1 cuplight sour cream
1/2onion chopped
1large Red bell pepper chopped
2 tbspdried or fresh parsley (or cilantro)
1/2 tspcumin powder
1 tspchili powder
1/4 tspcinnamon
to taste Salt & pepper
1 1/2 tbsphoney
1/4 cupchicken broth (I used the brine from a roasted chicken)

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Steps

1

Cook the onions & peppers with a little olive oil til soft. Add the chicken broth/drippings.
2

Add seasonings and honey. Remove from heat and stir in pumpkin & sour cream and let cook.
3

In large bowl mix 1/2 the bag of cheese, the chicken, and some of the sauce together. Roll in tortillas and place in greased casserole dish. Pour remaining 3/4 of sauce over the tortillas and top with remaining 1/2 bag of cheese.
4

Bake at 350° for 30-40 min