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Chicken Enchiladas with Pumpkin Sauce

Jessica Gavin
  • 75 minutes
  • Serves 8

INGREDIENTS

3 cups

Chicken breasts, boneless

1/2

Avocado

1

Cilantro, leaves

2 cups

Corn, fresh or canned

5 cloves

Garlic

5 tbsp

Green chili's

4 tbsp

Green onion

1

Jalapeno chili

15 oz

Pumpkin puree

1 1/2 cups

Chicken broth

3/4 cup

Salsa verde

1/4 tsp

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

1 tbsp

Olive oil

1/2 tsp

Cumin

8

Corn tortillas

1

Cotija cheese

1 1/2 cups

Monterey jack cheese

1/4 cup

Sour cream

1 cup

Water