Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce Recipe | Samsung Food App

Name: Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce Recipe | Samsung Food App
Total time: 50 min
Ingredients: 1 (15 ounces) can pumpkin puree; 1 (14.5 ounce) can tomato sauce; 1/2 cup low fat sour cream; 1/3 cup water or low sodium chicken broth; 2 cloves of garlic, minced; 3 tablespoons chili powder (I used McCormick chili powder, which is mild); 2 teaspoons cumin; 1/2 teaspoon red cayenne pepper (use less or omit if you don't like spicy things); Freshly ground salt and pepper, to taste; 1 teaspoon olive oil; 1/2 white onion, diced; 1 jalapeño, seeded and minced; 2 garlic cloves, minced; 2-3 cups cooked and shredded chicken breast; 1 (15 ounce) can of black beans, rinsed and drained; Freshly ground salt and pepper; 12 soft corn tortillas (you can also use 6 inch flour tortillas); 2 cups shredded Mexican or colby jack cheese

app.samsungfood.com

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The...

View full recipe on app.samsungfood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.samsungfood.com.

Share this recipe:

Cooking tools:

Ingredients

1 (15 ounces) can pumpkin puree
1 (14.5 ounce) can tomato sauce
1/2 cup low fat sour cream
1/3 cup water or low sodium chicken broth
2 cloves of garlic, minced
3 tablespoons chili powder (I used McCormick chili powder, which is mild)
2 teaspoons cumin
1/2 teaspoon red cayenne pepper (use less or omit if you don't like spicy things)
Freshly ground salt and pepper, to taste
1 teaspoon olive oil
1/2 white onion, diced
1 jalapeño, seeded and minced
2 garlic cloves, minced
2-3 cups cooked and shredded chicken breast
1 (15 ounce) can of black beans, rinsed and drained
Freshly ground salt and pepper
12 soft corn tortillas (you can also use 6 inch flour tortillas)
2 cups shredded Mexican or colby jack cheese