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Creamy Pumpkin and Chicken Enchiliadas

Melissa Griffiths
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

2 cups

Chicken, cooked

1 cup

1/2 inch pieces) fresh pumpkin, small fresh

1

Bell peppers, diced (about a cup)

1

Cilantro and green onions

1

Jalapeno

1/4 tsp

Oregano, dry

1 cup

Pumpkin puree

1/2

White or yellow onion, diced (about a cup), large

1/2 cup

Chicken stock

1 tsp

Chili powder

2 cloves

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1

Salt and pepper

2 tbsp

Olive oil

1/2 tsp

Cumin

8

Corn tortillas

1 cup

Greek yogurt, plain

6 oz

Pepper jack cheese

1

Batch Pumpkin enchilada sauce