Pumpkin Enchiladas

Shannon's with cheese!
I found this recipe on whatkatiesbaking.com, she had found it on pbfingers.com.

I didn't have enchilada sauce so we made our own.  We found a yummy one on the Internet.   Shannon wasn't too fond of the pumpkin enchiladas, but I was!  My pictures are not very pretty.  I forgot to take a picture before serving and cutting my enchilada up.  If you want to see yummy pics, visit Katies blog

Homemade Enchilada Sauce
Oops, forgot to take a picture before digging in!
  • 2 (8 ounce) cans tomato sauce
  • 1 (4 ounce) can chopped green chilies, undrained (we used jalapenos
  • 1/2 cup onion, chopped (one small onion)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.
Healthy and Filling Pumpkin Enchiladas
  • 3/4 yellow onion, diced
  • 2 cloves garlic, minced
  • One 10 oz can of red enchilada sauce
  • 1 can pure pumpkin (about 2 1/2 c.) 
  • 1 c. black or kidney beans (we used chili beans - rinsed)
  • Large bunch of cilantro, chopped
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded cheese
  • 5 ounces 0% greek yogurt
  • 3 large whole wheat tortillas
  1. Preheat oven to 400 degrees
  2. Sauté onion and garlic in a pan sprayed with cooking spray
  3. Stir in enchilada sauce (we only added about 1 cup to the mixture, used the rest for topping)
  4. Add pumpkin and stir until combined
  5. Add cilantro, cumin and chili powder
  6. Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
  7. Fill tortillas with an even amount of sauce and beans
  8. Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  9. Top with remaining sauce and sprinkle with cheese
  10. Bake for 10 minutes or until cheese melts

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