Ingredients
- Cooking spray
- 2 and ½ cups of cooked shredded chicken
- 1 and ¾ cups of First Street pumpkin puree
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 1 tablespoon of chili powder
- 1 teaspoon of First Street seasoned salt
- ½ teaspoon of kosher salt
- 8 tortillas, 6 inch size (I prefer flour but corn works fine too)
- 2 cups grated First Street Monterey Jack cheese
- 1 tomato, seeded and diced
- ½ cup of First Street sliced black olives
- ¼ cup cilantro leaves
Recipe Description
These chicken enchiladas are easy enough for a busy weeknight but fancy enough for company. The enchiladas feature a savory pumpkin sauce flavored with chile and garlic. The pumpkin sauce is a rich and velvety alternative to the standard enchilada sauce and is decidedly savory in flavor. This is a must-make recipe for fall.
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