Recipe information
Ingredients for - Pumpkin and Chicken Enchiladas
4. Fresh green salsa (salsa verde) - 1 (12 fluid ounce) can
6. Shredded Mexican blend cheese, divided - 2 cups
How to cook deliciously - Pumpkin and Chicken Enchiladas
1. Stage
Preheat the oven to 350 degrees F (175 degrees C).
2. Stage
Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. Stage
Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. Stage
Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
