Chicken Enchiladas with Pumpkin Sauce

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Chicken Filling

3 cups

Boneless, Skinless Chicken Breasts

poached, and shredded

1 Tbsp

Olive Oil

2 cloves

Garlic , minced

2 cups

Canned Corn

or Fresh Corn Kernels

1/3 cup

Canned Green Chiles , diced

Avocado Cream Topping

3 Tbsp

Scallions , thinly sliced

1/2

Avocado

3/4 cup

Salsa Verde

1/4 cup

Sour Cream

Pumpkin Sauce

1 can
(15 oz)

Canned Pumpkin Purée

3 cloves

Garlic , peeled

1

Jalapeño Pepper , quartered, deseeded

1/2 tsp

Ground Cumin

1/4 tsp

Freshly Ground Black Pepper

1/2 Tbsp

Kosher Salt

1 1/2 cups

Chicken Broth

1 cup

Water

Enchiladas

8

6-Inch Corn Tortillas

or 6 inch Flour Tortillas

1 1/2 cups

Monterey Jack Cheese , grated

to taste

Cotija Cheese

to taste

Fresh Cilantro

1 Tbsp

Scallions

Cooking Instructions

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