Pumpkin Enchiladas with Avocado Crema

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Servings:

• Recipe serving size: 1 enchilada
• Number of servings: Adjust Reset

Ingredients:

• Pumpkin Enchilada Sauce:

• 1 can (15 oz.) pumpkin puree
• 1 tbsp. tomato paste, unsalted
• 1 cup veggie broth, low sodium
• 1 chipotle chili in adobo
• Juice of 1/2 lime
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. cinnamon
• 1 tsp. salt

• Avocado Crema:

• 1 1/2 ripe, medium, fresh avocado(s), halved, pitted and peeled
• 1/2 cup plain Greek yogurt, non-fat 
• 1/4 cup fresh cilantro, roughly chopped
• 1 fresh lime, juice
• 1 clove garlic, minced
• 1/2 tsp. salt

• Pumpkin Enchiladas:

• 6 , 6 - inch flour or gluten free tortillas
• 1 cup pumpkin enchilada sauce
• 1 cup avocado crema
• 1/2 ripe, medium, fresh avocado(s), pitted, peeled and sliced, for serving
• 2 cups shredded chicken
• 1 cup black beans, rinsed and drained
• 1 cup shredded Mexican cheese
• 1/4 cup cilantro, for serving
• 1 tbsp. pumpkin seeds, for serving
• 1 jalapeño, seeded and sliced, for serving
• 1 cup romaine lettuce, shredded, for serving
• 1/3 cup red onion, diced, for serving
• 2-3 lime wedges, for serving

Instructions:

1. Pumpkin Enchilada Sauce:

2. Combine all the ingredients in a high-speed blender and blend until smooth.

1. Avocado Crema:

2. Add all the ingredients to a food processor and process until smooth.

1. Pumpkin Enchiladas:

2. Preheat the oven to 350 degrees.
3. Spread a layer of pumpkin enchilada sauce on the bottom of a 9x13 pan covering the bottom.
4. To assemble the enchiladas, start by warming up the tortillas over low on the stove to make them easier to fold.
5. Spread a layer of avocado crema on the tortilla, top with shredded chicken, black beans and cheese. Repeat with remaining tortillas and place seam-side down in the pan.
6. Pour remaining pumpkin enchilada sauce over the top of the tortillas in the pan so that they are covered. Top with remaining cheese.
7. Bake for approximately 25 minutes until the cheese is melted and the edges are bubbly.
8. Remove from the oven and top with fresh cilantro, sliced jalapeño, sliced avocado and pumpkin seeds.
9. Serve each enchilada in a bowl topped with shredded lettuce, diced red onion, and lime wedges to garnish.

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