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
• 1 cup fire roasted tomatoes
• 1 (15 oz) can pumpkin puree
• 1/2 cup chicken or vegetable stock
• 1/2 cup Greek yogurt or sour cream
• 1 whole chipotle pepper in adobo + 1 tbsp adobo sauce
• 2 tbsp apple cider vinegar
• 1 tsp ground coriander
• ½ tsp ground cumin
• 2 tsp smoked paprika
• ½ tsp ground nutmeg
• 2 tbsp maple syrup, brown sugar, or honey
• Optional: 1-2 tbsp pumpkin spice seasoning