My daughter tried this for the first time this week and couldn’t get enough of it. She had been skeptical about eating something with pumpkin flavor and enchilada mixed together. She thought it sounded strange, but after trying one bite she was hooked. She agrees, as does the rest of my family, that this Pumpkin Enchilada Casserole recipe is a winner! I’m pretty sure we will be making this again soon!
Pumpkin Enchilada Casserole
Cook time
Total time
Author: Sugar n' Spice Gals
Recipe type: Casserole
Ingredients
- 9 corn tortillas
- 3 boneless chicken breasts, cooked and cubed into small pieces
- 1 can chopped green chilis
- 6 green onions, chopped
- 3 cups sharp white cheddar cheese, shredded
- SAUCE:
- 1 (15 oz.) can pumpkin puree
- 1 tsp. minced garlic
- 1 tsp. chili powder
- ½ tsp. cumin
- 2 tsp. salt
- ½ tsp. pepper
- 1 jalepeno (I used about 1 Tbsp. diced jalepenos) optional
- 1½ cups chicken broth
Instructions
- Preheat the oven to 425 degrees.
- In a blender, puree the pumpkin, chicken broth, chili powder, minced garlic, cumin, jalepeno, salt and pepper.
- In a seperate bowl, mix together the chicken, diced chilis, green onions and season with salt and pepper.
- Spray your casserole dish with cooking spray.
- Place 1 cup sauce in the bottom of a 9x9 casserole dish. Layer the corn tortillas by cutting 6 of them in half. Lay 4 halves, with the straight edge facing the edge of the dish, on top of the sauce. Lay one whole tortilla in the middle.
- Place half of the chicken mixture on top of the tortillas. Sprinkle 1 cup of the cheese on top of the chicken. Repeat with tortillas, rest of the chicken and 1 cup cheese. Put one more layer of tortillas on top then pour the rest of the sauce over the tortillas, and top it off with one more cup of cheese.
- Bake for 20 minutes till hot and bubbly.
- Let it cool a few minutes before serving.
- ENJOY!!!
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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