Black Bean and Chicken Enchiladas with Pumpkin Cream Sauce – UC Davis Health Office of Wellness Educ

Ingredients

• 1 tbsp olive oil or cooking oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 12 ounces (about 354.88 ml) pre-cooked chicken, shredded
• 3 cups Guajillo Pumpkin Sauce (recipe below)
• 1 (12-oz) can black beans, drained and rinsed
• 2 cups fresh spinach
• 1 lime, juiced
• 1 cup cilantro, chopped
• 8 ounces cheese of your choice (cheddar, Monterey jack, pepper jack)
• 1 package 8-inch tortillas (8-10 each) corn or flour